Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1/4 cup melted butter; 1/4 cup milk; 1 teaspoon vanilla extract; 1 can (13.5 oz) coconut cream, chilled; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baked Collection

I absolutely love making this Mini Heart Cake with Coconut Cream for special occasions. The combination of a light, fluffy cake and smooth coconut cream creates a delightful treat that’s sure to impress. Plus, it’s the perfect size for sharing with loved ones, making it feel even more special. I find that the heart shape adds a personal touch that transforms a simple dessert into a heartfelt gesture. With just a few key ingredients, this recipe is both fun and rewarding to create in the kitchen.

Created by

Hester Lockwood

Last updated on 2026-01-06T15:41:34.810Z

When I first made this Mini Heart Cake, I was inspired by my loved ones’ reactions to its adorable shape and delicious flavor. The cakes turned out so beautifully that I couldn't help but smile with each bite. The combination of coconut cream and the fluffy cake melts in your mouth, offering a tropical twist.

To ensure the perfect texture, I whisk the eggs until they're light and airy, which helps the cake rise perfectly. Making our own coconut cream is key too, as it adds a freshness that store-bought options can't match. I love how this cake can be dressed up with fresh fruit or enjoyed simply on its own!

Why You'll Love This Recipe
Rich coconut flavor paired with a hint of vanilla
Perfectly sized for sharing or a personal treat
Lovely heart shape that adds a romantic touch

Baking Basics for the Perfect Cake

Choosing the right flour is crucial for achieving a light and airy Mini Heart Cake. All-purpose flour is ideal because it provides structure without making the cake dense. Make sure to measure it accurately by spooning the flour into a measuring cup and leveling it off with a knife to avoid using too much flour, which can lead to a dry texture.

Monitoring your oven temperature is equally important. An oven thermometer can help ensure that your oven is properly calibrated. A well-baked cake should have golden edges and spring back gently when pressed. If you notice it’s not rising well, your baking powder might be expired; always check your leavening agents for freshness before starting.

Crafting the Coconut Cream

The key to fluffy coconut cream lies in using well-chilled coconut cream. Place your can of coconut cream in the refrigerator overnight to ensure that the cream separates from the liquid. When you're ready to whip it, discard any liquid and combine the solid with powdered sugar and vanilla extract for a smooth, velvety finish.

Whisking by hand versus using an electric mixer can yield different textures. For a slower, more controlled incorporation, using a balloon whisk will create a light and airy cream without overmixing. If you prefer a sweeter or richer flavor, feel free to adjust the sugar level or add a touch of coconut extract for an extra coconut punch.

Ingredients

Gather the ingredients below to whip up this delightful Mini Heart Cake!

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup melted butter
1/4 cup milk
1 teaspoon vanilla extract

For the Coconut Cream

1 can (13.5 oz) coconut cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Once you have all your ingredients ready, you're all set to start baking!

Instructions

Follow these simple steps to create your Mini Heart Cake with Coconut Cream.

Prepare the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add in the melted butter, milk, and vanilla extract. Combine the wet and dry ingredients until just mixed, being careful not to overmix.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease a heart-shaped cake pan and pour the batter into it. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Make the Coconut Cream

While the cake is cooling, make the coconut cream by simply whisking the chilled coconut cream with powdered sugar and vanilla until light and fluffy.

Assemble and Serve

Once the cake is completely cool, spread the coconut cream generously on top. You can garnish with fresh fruit or coconut flakes if desired. Slice and enjoy!

Enjoy your Mini Heart Cake with Coconut Cream fresh or store leftovers in the fridge!

Pro Tips

For a richer coconut flavor, you can toast some shredded coconut and sprinkle it on top before serving.

Serving Suggestions

This Mini Heart Cake is versatile in presentation. Consider adding a refreshing garnish of fresh berries like strawberries or raspberries to enhance both flavor and visual appeal. A drizzle of chocolate sauce can also contrast nicely with the coconut cream, adding depth to each bite.

For a more extravagant serving, you could layer the cake with coconut cream and fruit, turning it into a mini layer cake. This not only adds texture but also allows your guests to experience varied flavors in every slice, making it an exciting dessert option for gatherings.

Storage and Make-Ahead Tips

If you plan to prepare this dessert ahead of time, store the cake layers wrapped in plastic wrap at room temperature for up to two days. This helps maintain their moisture. However, for longer storage, freeze the cooled cake layers individually wrapped for up to a month. Just be sure to let them cool completely before wrapping to prevent sogginess.

The coconut cream, however, is best made fresh right before serving. If you have leftovers, store the whipped cream in an airtight container in the refrigerator, but consume it within a day or two to enjoy its optimal texture and flavor.

Questions About Recipes

→ Can I use a different shape pan?

Yes, you can use any shape pan you have on hand; just adjust the baking time as necessary.

→ How do I store leftovers?

Store the cake covered in the refrigerator for up to 3 days for the best freshness.

→ Can I substitute the coconut cream for something else?

You can use whipped cream or Greek yogurt as an alternative if desired, but it will change the flavor profile.

→ Is this recipe suitable for gluten-free diets?

You can substitute all-purpose flour with a gluten-free blend to adapt this recipe for gluten-free diets.