Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup coconut cream; 1/2 cup powdered sugar; 1 cup mixed berries (strawberries and blueberries); 1 tsp vanilla extract

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I absolutely love baking mini heart cakes, especially when they’re topped with a luscious coconut berry cream. This particular recipe has become a favorite in our household, not only for its adorable shape but also for the delightful combination of flavors. The moist, fluffy cake pairs perfectly with the creamy, fruity topping, making it an ideal treat for any occasion. Whether it's a romantic dinner or a fun gathering with friends, this heart-shaped cake is sure to impress and fill hearts with joy. Let’s dive into this sweet indulgence!

Created by

Maeve Colchester

Last updated on 2026-01-14T07:17:39.348Z

When I first decided to make this Mini Heart Cake, I was inspired by a special occasion in my life. The sweet aroma of the cake baking in the oven coupled with the fresh berries made my kitchen smell heavenly. I discovered early on that using coconut cream elevates the texture of the frosting, giving it a light and airy feel that complements the cake perfectly.

To make the berry flavor shine, I like to use a mix of fresh strawberries and blueberries, which not only adds vibrant color but also enhances the taste. Don't forget to let the cakes cool completely before frosting; otherwise, the cream will melt and lose its beautiful shape. Trust me, this tip makes all the difference!

        Why You Will Love This Recipe
        Adorable mini heart shape that’s perfect for celebrations
Light coconut cream melts beautifully in your mouth
Bursting with fresh berry flavor in every bite

      

The Importance of Ingredients

Each ingredient in this Mini Heart Cake plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides structure, while the unsalted butter contributes richness and moisture. I recommend using high-quality vanilla extract for a more pronounced flavor. If you’re in need of a substitution for the unsalted butter, coconut oil works beautifully in this recipe, imparting a subtle coconut flavor that complements the topping perfectly.

Choosing the right berries is essential for the coconut berry cream. Fresh strawberries and blueberries not only offer a vibrant color but also a delightful balance of sweetness and tartness. If fresh berries aren’t available, you can use frozen berries; just be sure to thaw them and drain any excess liquid to prevent the cream from becoming too watery.

Techniques for Success

When mixing the cake batter, proper aeration is key to achieving a light and fluffy texture. Cream the butter and sugar until the mixture is pale and fluffy—this can take about 3-5 minutes. Adding the eggs one at a time not only allows for better incorporation but also helps prevent the batter from curdling. If you notice curdling, gently mix in a tablespoon of flour to stabilize the batter.

Baking the cakes in well-greased mini heart-shaped pans ensures they don’t stick and release easily. Watch for visual cues; the cakes should be golden and a toothpick inserted in the center should come out clean. If they sink in the center after baking, it may indicate they were underbaked, so keep a close eye on the time during the last few minutes.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt

For the Coconut Berry Cream

1 cup coconut cream
1/2 cup powdered sugar
1 cup mixed berries (strawberries and blueberries)
1 tsp vanilla extract

Instructions

Follow these steps to create your delicious Mini Heart Cake.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cakes

Grease mini heart-shaped cake pans and divide the batter evenly. Bake for about 20 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Make the Coconut Berry Cream

In a chilled bowl, whip the coconut cream until fluffy. Gradually add the powdered sugar and vanilla extract. Gently fold in the mixed berries for a beautiful and flavorful topping.

Assemble the Cakes

Once the cakes are completely cool, spread a generous amount of the coconut berry cream on top of each cake. Garnish with additional berries if desired.

Enjoy your heart-shaped creations!

Pro Tips

To ensure the best flavor, use fresh, ripe berries and chill your coconut cream before whipping for a fluffier texture.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made ahead of time, making them ideal for gatherings. Once they have cooled completely, they can be stored in an airtight container at room temperature for up to two days. For longer storage, consider freezing the unfrosted cakes; wrap each one tightly in plastic wrap and then in foil. They’ll keep well for up to a month. Just thaw and frost with the coconut berry cream when ready to serve.

The coconut berry cream can also be prepared a day ahead. Simply store it in an airtight container in the refrigerator. Before spreading on the cakes, whip it again for a couple of seconds to regain its fluffy texture. This allows the cream to maintain its quality while saving you time on the day of serving.

Variations to Try

While the coconut berry cream topping steals the show, feel free to experiment with other flavors. For a tropical twist, consider mixing in some finely shredded coconut into the cream for added texture and flavor. You might also swap out the mixed berries for other favorites like raspberries or blackberries, allowing for seasonal variations.

If you’re looking for a chocolatey indulgence, add cocoa powder to the cake batter—about 1/4 cup should do the trick. You can also use a rich ganache as a topping instead of the coconut cream for a more decadent treat. Just ensure to let the ganache cool slightly before pouring it over the cakes to create a glossy finish.

Questions About Recipes

→ Can I use different fruits for the cream?

Absolutely! Feel free to experiment with other fruits like raspberries or blackberries.

→ How should I store the leftover cakes?

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days.

→ Can I make the cakes in advance?

Yes, you can bake the cakes a day ahead and frost them just before serving.

→ What is the best way to decorate these cakes?

Aside from berries, you might like to drizzle some melted chocolate on top for an added treat.