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 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; Pinch of salt; 1 cup coconut cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Shredded coconut, for garnish

Highlighted under: Classic Inspiration

I absolutely adore making these Mini Heart Cakes topped with luscious Coconut Cream. They’re perfect for special occasions, or simply to treat myself. Each bite is a delightful blend of soft cake and creamy topping that always brings a smile. I find that cutting the cakes into heart shapes adds a personalized touch that my friends and family appreciate. Plus, the coconut cream is so easy to whip up; it's just the perfect finishing touch to elevate these little delights!

Created by

Nell Abernathy

Last updated on 2026-01-06T12:05:34.450Z

Creating these Mini Heart Cakes has become a cherished ritual for me. I love the process of baking these tiny treats from scratch; it's therapeutic and rewarding. The moment I pull them out of the oven, the sweet aroma fills my kitchen, making it impossible to wait for them to cool down before diving in.

One of my favorite tips is to use coconut milk in the cream; it adds a wonderful richness that complements the vanilla cake beautifully. Experimenting with different flavors in the cream, like a hint of lime or almond extract, has led to delicious variations!

        Why You Will Love This Recipe
        Delicate, heart-shaped cakes that melt in your mouth
Irresistible coconut cream topping for a tropical twist
Perfect for anniversaries or romantic dinners

      

The Magic of Miniature Cakes

Mini cakes have a unique charm, and their dainty size makes them special for various occasions. The smaller portions are not only a delight to serve but also allow for a more personalized experience. When serving, these Mini Heart Cakes can be plated individually, topped lavishly with coconut cream, and garnished with shredded coconut—each cake becoming a tempting little masterpiece. The soft texture and moist crumb are achieved by carefully measuring and mixing the ingredients, ensuring they bind perfectly without becoming dense.

These heart-shaped cakes are not just visually appealing; they also cook evenly thanks to their petite form. A key to achieving this is ensuring your oven is preheated properly—an oven thermometer can help you verify the right temperature, preventing over-baking. When watching the cakes bake, look for a slight golden edge and a springy texture when gently pressed. If you find the tops crumbling when removing them from the pan, it could indicate they were not fully cooled before handling.

Mastering the Coconut Cream Topping

The coconut cream topping is the star of this Mini Heart Cake, offering a creamy texture that perfectly complements the cake’s softness. To achieve the right consistency when whipping the coconut cream, ensure it’s well chilled before use. Canned coconut cream can be a great alternative to fresh, yielding that luscious, thick texture ideal for this dessert. Be sure to select a brand that’s 100% coconut with minimal added ingredients for the best flavor.

If you find the coconut cream too thick, a tablespoon of milk or coconut milk can be gently folded in to reach your desired creamy yet spreadable consistency. Keep an eye on it while whipping; over-whipping can lead to a grainy texture. For added flavor, try infusing the cream with a bit of lime zest or a splash of rum extract, which can elevate the tropical note, making it a fun twist that guests will love.

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 tsp baking powder
Pinch of salt

For the Coconut Cream

1 cup coconut cream
2 tbsp powdered sugar
1 tsp vanilla extract
Shredded coconut, for garnish

Feel free to adjust the sweetness of the coconut cream based on your preference!

Instructions

Preheat and Prepare

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

Mix the Batter

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 vanilla extract. In a separate bowl, combine flour, baking powder, and salt; gradually add to the butter mixture until just combined.

Bake the Cakes

Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes before transferring them to a wire rack.

Prepare the Coconut Cream

In a bowl, whip together coconut cream and powdered sugar until soft peaks form. Add vanilla extract and mix until combined.

Assemble and Serve

Once cooled, top each mini heart cake with a generous dollop of coconut cream. Garnish with shredded coconut and serve immediately!

These cakes are best enjoyed fresh but can be stored in an airtight container for a day or two.

Pro Tips

For an extra flavor boost, consider adding a splash of coconut extract to the cake batter. This can enhance the coconut taste in both the cake and the cream.

Storage and Make-Ahead Tips

These Mini Heart Cakes are best enjoyed fresh, but they can be prepared ahead of time. Once baked and cooled, the cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to two days. For longer storage, consider freezing them. Place cooled cakes in an airtight container, separating layers with parchment paper, and they can last up to three months. When you're ready to serve them, simply thaw at room temperature and top with freshly whipped coconut cream.

It’s important not to assemble the cakes with the coconut cream too far in advance, as the topping may soften the cake over time. To keep them fresh, consider whipping the coconut cream on the day you plan to serve and topping the cakes just before presentation. This ensures that each cake retains the delightful combination of fluffy cake and creamy topping without becoming soggy.

Variations and Serving Suggestions

Feel free to experiment with flavors in the cake batter! Adding a tablespoon of cocoa powder can create a lovely chocolate version of the Mini Heart Cake. Alternatively, consider folding in lime or orange zest to the batter for a citrusy lift. These little adjustments can change the flavor profile, making the cakes even more delightful and suitable for various tastes and preferences.

For serving, these cakes shine on their own, but they can also pair beautifully with fresh berries or a drizzle of fruit coulis. A side of vanilla ice cream or sorbet can transform your dessert into a more decadent experience. Whether for a romantic dinner or a heartwarming gathering, these little cakes are a sweet surprise that can be customized for any celebration!

Questions About Recipes

→ Can I use a different type of cream?

Yes, you can substitute the coconut cream with whipped cream or mascarpone cheese for a different flavor.

→ How can I make these cakes gluten-free?

Simply replace all-purpose flour with a gluten-free flour blend, and ensure the other ingredients are gluten-free.

→ Can I bake these in a different shape?

Absolutely! You can use any cake pan; just adjust the bake time accordingly.

→ How long will the coconut cream keep?

The coconut cream should be consumed within 2-3 days when stored in the refrigerator.