Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/3 cup milk; 1/2 cup shredded coconut; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup coconut cream; 1 teaspoon vanilla extract; Shredded coconut for garnish

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I absolutely adore making these Mini Heart Cakes with Coconut Cream for special occasions. Each petite cake is wonderfully light and fluffy, with a deliciously creamy coconut frosting that takes it to another level. Over the years, I've perfected this recipe to ensure the cakes are not only visually appealing but also bursting with flavor. The combination of rich coconut and the charming heart shape makes them irresistible. They are perfect for sharing the love on anniversaries or birthdays, and they’re surprisingly easy to make!

Created by

Maeve Colchester

Last updated on 2026-01-06T15:41:34.631Z

When I first made these Mini Heart Cakes, I was surprised by how quick and easy they were to whip up, yet they looked so elegant. The key is in the coconut cream frosting, which I learned to whip just until soft peaks form. This ensures a light and fluffy consistency that complements the cake perfectly. I even love adding a splash of vanilla extract to the frosting for an extra layer of flavor!

I've found that using room temperature ingredients, particularly the butter and eggs, helps create a smoother batter that rises beautifully in the oven. Trust me, the aroma of these tiny cakes baking is downright heavenly! I often can't resist nibbling on the edges while they cool!

        Why You'll Love This Recipe
        Delicate heart shape that’s perfect for sharing
Light and fluffy texture with a scrumptious coconut taste
Quick to prepare, making it a convenient dessert for any occasion

      

Understanding the Ingredients

Each component in this Mini Heart Cake plays a crucial role in achieving the perfect balance of flavor and texture. For instance, the unsalted butter not only contributes to a tender crumb but also adds richness, while the eggs provide structure and moisture. It's essential to use room temperature ingredients for consistent mixing and to avoid lumps in your batter—a tip that has transformed my baking experience.

Shredded coconut is not just for decoration; it enhances the cake's flavor profile, giving it a delightful chewiness that complements the airy texture. For those looking to reduce sugar, consider using a natural sweetener like honey or maple syrup, keeping in mind that it may alter the cake's moisture content slightly. Be sure to adjust the liquid ingredients accordingly to maintain the inviting fluffiness.

Tips for Perfect Baking

Baking times can vary depending on your oven's accuracy and the mini heart-shaped pan's design. I recommend checking for doneness around the 10-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If the edges start to pull away from the pan, it's an indication that they are nearly done—this visual cue will help you avoid overbaking.

Cooling fully before frosting is essential. Allow the cakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This ensures the texture remains light and prevents the frosting from melting. You can also prepare the cakes a day in advance; simply wrap them well and store them in an airtight container at room temperature, ensuring they are fresh when ready to frost.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup milk
1/2 cup shredded coconut

For the Coconut Cream Frosting

1 cup heavy cream
1/4 cup powdered sugar
1/2 cup coconut cream
1 teaspoon vanilla extract
Shredded coconut for garnish

Instructions

Steps

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a mini heart-shaped cake pan.

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

Combine Wet Ingredients

In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, then mix in the milk.

Blend and Bake

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the shredded coconut. Pour the batter into the prepared pan and bake for 12-15 minutes.

Cool and Frost

Once baked, let the cakes cool for a few minutes before transferring them to a wire rack. For the frosting, whip the heavy cream and powdered sugar until soft peaks form. Add the coconut cream and vanilla, mixing until smooth. Frost the cooled mini cakes and garnish with shredded coconut.

Enjoy!

Pro Tips

For an extra special touch, consider adding a few drops of food coloring to the frosting to match your celebration theme. This not only brightens the cakes but also enhances the presentation!

Frosting Techniques

Whipping the heavy cream to soft peaks is vital for the coconut cream frosting's texture. You want it to be thick enough to hold shape but still spreadable, which typically takes about 3-5 minutes with a hand mixer on medium-high speed. Keep an eye on it to avoid overwhipping, which can make the cream grainy and difficult to spread smoothly on the delicate cakes.

The coconut cream adds both flavor and a silky finish to the frosting. For a tropical twist, try adding a splash of pineapple juice or finely chopped fresh pineapple for an extra layer of flavor. Just be cautious with the amount; too much liquid could thin the frosting unexpectedly. To maximize freshness, opt for natural coconut cream, which has a richer taste compared to canned substitutes.

Creative Serving Suggestions

To elevate the presentation of your Mini Heart Cakes, consider topping them with fresh berries or a drizzle of chocolate ganache. A sprinkle of edible flowers adds a touch of elegance, making them even more inviting for special occasions. These little enhancements can transform your dessert from simple to stunning without complicating the baking process.

If you're making these for a larger gathering, you can scale the recipe up by doubling the ingredients. Just ensure you're using appropriately sized heart-shaped pans for baking, as this will affect cooking times. Remember that this recipe is versatile; you can swap out the coconut for other flavors like almond or lemon zest, allowing you to enjoy a variety of mini cakes tailored to your preferences.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use almond flour for a gluten-free option, but note that it may change the texture.

→ How can I make the frosting dairy-free?

You can use coconut whipped cream as a substitute for heavy cream to make it completely dairy-free.

→ What should I do with leftover cake?

Store any leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to a week.

→ Can I freeze the cakes?

Yes, you can freeze the baked and cooled cakes. Just make sure they are wrapped tightly to prevent freezer burn.