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 coconut milk; 1/4 cup unsalted butter, melted; 1 egg; 1 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 cup shredded coconut, toasted

Highlighted under: Easy Desserts Collection

I absolutely adore this Mini Heart Cake with Coconut Cream because it perfectly blends my love for baking with a rich, tropical flavor. Each bite is a delightful explosion of coconut goodness, and the heart-shaped cakes are not only cute but also ideal for any romantic occasion. The light and fluffy texture of the cake pairs beautifully with the creamy coconut topping, making it a sweet escape from the ordinary. Whether it’s for a special celebration or just because, this recipe is sure to impress and satisfy those sweet cravings!

Created by

Prudence Whitby

Last updated on 2026-01-06T15:06:34.462Z

When I first experimented with this Mini Heart Cake, I wanted to create something special that showcased the flavors of coconut without overwhelming the palate. I achieved this by using coconut milk in the batter, which kept the cake light while infusing it with a subtle coconut essence. This method ensures a moist cake that holds its shape beautifully, even in its charming heart form!

The coconut cream topping is the pièce de résistance! I found that chilling the cream before whipping it gives it that light, airy consistency that contrasts perfectly with the dense cake. A sprinkle of toasted coconut on top adds an appealing crunch and an extra layer of flavor that everyone will love!

Reasons You'll Love This Mini Heart Cake
Delightfully moist and tender cake texture
Refreshing coconut cream topping that’s light and airy
Perfectly portioned for celebrations or intimate gatherings

Baking Insights

When preparing the cake batter, ensure the wet ingredients are blended smoothly before introducing them to the dry mixture. This prevents lumps in the batter, leading to a more uniform cake texture. Whisking the eggs and melted butter together thoroughly will also help create a light cake. Be cautious not to overmix, as this can develop gluten in the flour, resulting in a denser final product.

Baking time and temperature are crucial for achieving the perfect mini heart cakes. Preheating the oven to 350°F (175°C) ensures even baking. The cakes should be removed once they are golden brown and a toothpick inserted into the center comes out clean, typically within 20-25 minutes. Keep an eye on them in the last few minutes to avoid overbaking, which can dry them out.

Coconut Cream Magic

Creating the coconut cream topping is an enjoyable step that enhances the cake's tropical flair. When whipping the cream, chill your bowl and beaters beforehand for a fluffier result. Beat until soft peaks form; it’s critical not to over-whip, as this can lead to a butter-like consistency. The addition of powdered sugar not only sweetens but also stabilizes the cream, ensuring a nice spreadable texture on the cakes.

The toasted coconut adds a lovely crunch and deepens the flavor profile of your topping. You can easily toast shredded coconut by spreading it on a baking sheet and placing it in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep a close watch, stirring occasionally to prevent burning. This step introduces an aromatic quality that complements the sweetness of the coconut milk in the cake.

Ingredients

Ingredients for Mini Heart Cake

Cake Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup coconut milk
1/4 cup unsalted butter, melted
1 egg
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt

Coconut Cream Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 cup shredded coconut, toasted

Instructions

Instructions

Steps to Prepare

Prepare the Cake Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, coconut milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until well combined.

Bake the Cakes

Preheat your oven to 350°F (175°C) and grease a mini heart-shaped cake pan. Pour the batter evenly into the pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let the cakes cool completely.

Make the Coconut Cream Topping

While the cakes cool, beat the heavy whipping cream and powdered sugar in a bowl until soft peaks form. Gently fold in the toasted coconut.

Assemble the Cake

Once the cakes have cooled, carefully remove them from the pan. Spread the coconut cream topping generously over each cake and garnish with additional toasted coconut if desired.

Enjoy Your Cake!

Pro Tips

For an extra burst of flavor, try adding a hint of lime zest to the coconut cream or drizzle some lime glaze over the top before serving.

Storage Tips

These mini heart cakes can be prepared ahead of time, making them perfect for last-minute celebrations. Once cooled, store them in an airtight container at room temperature for up to two days. If you plan to make them further in advance, refrigerating them is a better option, where they can last up to a week. Just ensure they are well-wrapped to maintain freshness.

The coconut cream topping, however, is best made fresh and stored separately until serving. If you have leftover coconut cream, store it in the refrigerator for up to two days. When ready to eat, lightly re-whip any stored cream to restore its fluffiness before spreading it on the cakes.

Variations to Try

Feel free to experiment with the flavor of your mini heart cakes! You can substitute half of the all-purpose flour for almond or coconut flour for a different texture and taste. Additionally, mixing in a tablespoon of cocoa powder can turn this into a delightful chocolate version, adding versatility to your dessert offerings.

Garnishes can also take flight! Instead of just toasted coconut, consider pairing your topping with fresh fruit slices like strawberries or mango, which add a refreshing contrast to the creamy coconut. For an extra layer of flavor, a drizzle of chocolate ganache over the coconut cream can turn these cakes into a decadent treat.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can prepare the cakes a day in advance and store them in an airtight container. Add the coconut cream topping just before serving for the best texture.

→ Can I use canned coconut cream instead of heavy whipping cream?

Absolutely! Canned coconut cream works well for a dairy-free version, but make sure to chill it beforehand and whip until fluffy.

→ How should I store leftovers?

Keep any leftover cake in the refrigerator in an airtight container for up to 3 days. The cream may soften, so it's best enjoyed fresh.

→ Can I substitute ingredients?

Sure! You can use gluten-free flour for a gluten-free option and coconut oil instead of butter for a dairy-free version.