Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1 cup sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp salt; ½ cup milk; 1 can (13.5 oz) coconut cream; 2 tbsp powdered sugar; ½ tsp vanilla extract; Toasted coconut flakes (for garnish)

Highlighted under: Baking & Desserts

I recently made these adorable Mini Heart Cakes with Coconut Cream, and I couldn't be more thrilled with how they turned out. Each bite is a delightful combination of moist cake and luscious coconut cream that just melts in your mouth. Baking them in heart-shaped molds not only makes them visually stunning, but also perfect for sharing on special occasions. Trust me, whether it's for a birthday, anniversary, or just because, these little cakes will bring a smile to anyone's face!

Created by

Jenna Rowland

Last updated on 2026-01-12T01:58:15.687Z

When I decided to try my hand at baking these Mini Heart Cakes, I wanted to create something that was not only delicious but also visually appealing. After experimenting with different flavors, I discovered that combining vanilla cake with a rich coconut cream filling really elevates the dessert. The key is to whip the coconut cream until it's light and fluffy; this makes a huge difference in texture and flavor.

As I plated these little beauties, I couldn’t resist adding a sprinkle of toasted coconut on top. Not only does it add a nice crunch, but it also enhances the coconut flavor. Sharing them with friends and family was such a joy, and seeing their smiles made all the effort worthwhile!

        Why You Will Love This Recipe
        Decadent coconut cream that is both fluffy and rich
Adorable heart shape perfect for celebrations
Simple ingredients that create a stunning dessert

      

Understanding the Coconut Cream

Coconut cream plays a pivotal role in this recipe, contributing both flavor and texture. It’s rich and velvety, offering a luscious counterpart to the light sponge of the mini heart cakes. When choosing coconut cream, opt for a full-fat version to ensure that it whips up fluffy and maintains a stable consistency when layered. If you can't find canned coconut cream, a can of full-fat coconut milk can be refrigerate overnight, allowing you to scoop off the cream on top for this recipe.

Whipping the coconut cream requires some attention. Start by chilling your mixing bowl and beaters for 10-15 minutes in the freezer. This helps the cream whip up to a fluffy texture more easily. Aim for soft peaks—over-whipping can lead to a grainy texture, which isn’t ideal for a smooth filling. You want your cream to be light yet stable enough to hold its shape between the cake layers.

Perfecting the Cake Texture

Achieving the right texture in your mini heart cakes is key to their success. When creaming the butter and sugar, ensure that the mixture is light and fluffy before adding the eggs. This process incorporates air into the batter, which contributes to a tender cake. Additionally, be careful not to overmix the batter once you add the dry ingredients—mix just until combined to avoid a dense texture.

If you prefer a different flavor profile, consider adding a tablespoon of lemon zest to the batter for a refreshing twist that complements the coconut cream beautifully. Alternatively, swap out half of the all-purpose flour for almond flour for a nuttier taste, keeping in mind that it may alter the moisture levels slightly. Adjusting baking time accordingly will be key, as denser batters may need a few extra minutes.

Serving Ideas and Storage Tips

These mini heart cakes are just as delightful on their own as they are adorned for fancy occasions. For a simple yet effective presentation, dust the tops with powdered sugar just before serving or drizzle with a light coconut glaze made from coconut cream and powdered sugar. You can also serve them alongside fresh berries for a touch of tartness that balances the sweetness.

If you're making the cakes ahead of time, they can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze the unfilled cakes for up to one month. To serve, simply thaw them at room temperature, and prepare the coconut cream fresh for a more luxurious dessert. Remember, fresh coconut cream is best for flavor and texture, so whip it up just before assembling your cakes.

Ingredients

For the Mini Heart Cakes

1 cup all-purpose flour
1 cup sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp salt
½ cup milk

For the Coconut Cream Filling

1 can (13.5 oz) coconut cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toasted coconut flakes (for garnish)

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped molds.

Make the cake batter

In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine the dry ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined.

Bake the cakes

Pour the batter into the prepared heart molds, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

Prepare the coconut cream

While the cakes are cooling, scoop the coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract, then whip until fluffy and smooth.

Assemble the cakes

Once the cakes are cool, remove them from the molds. Slice the cakes horizontally to create layers, and generously fill each layer with coconut cream. Replace the top layer and add more cream on top, garnishing with toasted coconut flakes.

Pro Tips

Make sure to chill the coconut cream in the refrigerator overnight before whipping, as it helps achieve a richer texture.

Ingredient Substitutions

If you're looking to create a dairy-free version of the mini heart cakes, you can easily substitute the unsalted butter with a plant-based alternative such as coconut oil or vegan butter. Ensure that these substitutes are softened to mimic the consistency of regular butter for optimal mixing results. Additionally, almond milk or oat milk can replace the regular milk, allowing the cake to retain its delicious flavor while being dairy-free.

For those who may be gluten-sensitive, using a gluten-free all-purpose flour blend can work effectively in this recipe. These blends are typically designed to mimic the texture of standard flour, so the taste and consistency of the mini heart cakes will remain intact. However, be cautious and verify that the blend contains a binding agent such as xanthan gum, which is essential for maintaining cake structure.

Troubleshooting Tips

If your mini heart cakes come out of the oven looking a bit sunken in the center, don’t worry; this can often be attributed to underbaking. Always ensure that you check for doneness with a toothpick, and if it comes out with wet batter, return the cakes to the oven for a few more minutes. Additionally, for an even bake, try to position your oven racks in the center and avoid opening the oven door too frequently during the baking process.

Should the coconut cream filling seem too runny, this usually indicates it wasn’t whipped enough or may have been warmed up too much. To remedy this, return it to the fridge to chill for a short while, then whisk it again until it reaches the desired fluffy consistency. If you achieve soft peaks but it’s still not holding up, adding a small amount of powdered sugar can help stabilize the filling without altering the taste significantly.

Questions About Recipes

→ Can I use a different cream instead of coconut?

Yes, you can substitute with whipped cream or cream cheese frosting if you prefer.

→ How do I store the Mini Heart Cakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make these in advance?

Absolutely! You can bake the cakes a day or two ahead and fill them right before serving.

→ What variations can I make?

Consider adding fresh fruit in between the layers for a fruity twist, or adding cocoa powder to the batter for chocolate flavored cakes.