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; 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted; 1/2 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking powder; A pinch of salt; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup shredded coconut, toasted

Highlighted under: Baking & Desserts

I am absolutely delighted to share this Mini Heart Cake with Coconut Cream recipe! The moment I first tried making these little beauties, I knew I was onto something special. The combination of fluffy cake layers with a rich coconut cream frosting is simply irresistible. Whether you're celebrating a special occasion or just want to treat yourself, these cakes will surely impress. Plus, they’re a fun twist on traditional cake that's perfect for sharing with loved ones, or keeping all to yourself!

Created by

Lillian Hayes

Last updated on 2026-01-12T01:37:13.154Z

When I first crafted this Mini Heart Cake, it was a heartwarming experience. I wanted to create something that not only looked beautiful but also tasted divine, and I think I hit the mark! The fluffy texture of the cake pairs perfectly with the luscious coconut cream that adds a tropical flair.

One key tip I learned while making the frosting is to chill the mixing bowl before whipping the cream. It helps achieve that light and airy texture we're all aiming for. Trust me, this small step makes all the difference!

        Why You'll Love This Recipe
        Adorable heart shape that adds a personal touch
Coconut cream adds a tropical twist to a classic dessert
Perfect for romantic occasions or any celebrations

      

Creating the Perfect Cake Layers

When preparing your cake batter, ensure that your ingredients are at room temperature. This allows for better incorporation, leading to a lighter cake texture. If you're short on time, you can warm the milk slightly and let the egg sit in warm water for a few minutes to take the chill off. Mix the dry and wet ingredients gently; overmixing can lead to dense cake layers instead of the desired fluffy texture.

If you don't have mini heart-shaped pans, you can use regular muffin tins or any other small cake pans. Just adjust the baking time slightly, checking for doneness a few minutes earlier. The key is to look for that golden color on the edges and a clean toothpick when poked in the center.

Mastering Coconut Cream Frosting

For the coconut cream frosting, it's essential to use a chilled mixing bowl and chilled heavy cream to achieve the best volume and stability. The colder temperature helps the cream whip quickly, resulting in a fluffy texture that's perfect for frosting. If you want to enhance the coconut flavor, consider mixing in a teaspoon of coconut extract along with the vanilla.

Don’t rush the addition of the powdered sugar; incorporate it gradually while whipping. This prevents clumping and ensures a smoother frosting. If your frosting is too soft, a quick chill in the fridge for about 10 minutes can help firm it up before you apply it to the cakes.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
A pinch of salt

For the Coconut Cream Frosting

1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut, toasted

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease mini heart-shaped cake pans. In a mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix melted butter, milk, egg, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until smooth.

Bake the Cakes

Pour the batter into the prepared mini heart pans, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 10 minutes before removing from the pans.

Make the Coconut Cream Frosting

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Fold in the toasted shredded coconut gently.

Assemble and Decorate

Once the cakes are cooled, place one cake on a serving plate and spread a layer of coconut cream frosting on top. Place another cake on top and repeat the process. Finish with a generous amount of frosting on the top and sides, then garnish with additional toasted coconut.

Pro Tips

For best results, chill your bowl and whisk before whipping the cream to achieve that perfect fluffy texture. Feel free to decorate with fresh fruits or edible flowers for an extra special touch!

Storing and Serving

These mini heart cakes can be stored in an airtight container in the refrigerator for up to three days. If you've already decorated them with frosting, it's best to have them sealed to prevent the frosting from drying out. For a fun serving idea, consider pairing these cakes with fresh fruit, like strawberries or pineapple, which complement the coconut flavor beautifully.

If you're preparing these cakes ahead of time for an event, you can bake the cake layers a day in advance. Leave them un-frosted, wrap them tightly in plastic wrap, and store them at room temperature. Frost them shortly before serving to ensure they look their best.

Variations and Additions

Feel free to experiment with the flavor of the cake! You can replace half of the all-purpose flour with coconut flour for a deeper coconut taste. Alternatively, add a few tablespoons of cocoa powder for a chocolate version, which pairs deliciously with the coconut frosting.

For some extra texture, consider adding chopped nuts or chocolate chips to the cake batter. This not only adds a delightful crunch but also enhances the overall flavor. Another delightful variation is to mix in some lime zest into the frosting for a refreshing contrast to the sweetness.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute with gluten-free flour, but the texture may vary.

→ How long can I store these cakes?

The cakes can be stored in the refrigerator for up to 3 days.

→ Can I freeze the cakes?

Absolutely! Wrap them tightly and freeze for up to a month. Thaw in the fridge overnight before serving.

→ What can I use instead of coconut cream?

You can use whipped cream or even a non-dairy alternative if desired.