Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 cup unsalted butter, melted; 1/2 cup milk; 1 large egg; 1 teaspoon vanilla extract; A pinch of salt; 1 can (14 oz) full-fat coconut milk, chilled; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Sweet Baking Favorites

I love creating desserts that not only taste delicious but also look stunning, and this mini heart cake with coconut cream is the perfect example. This recipe combines soft, moist layers of cake with a light, fluffy coconut cream that melts in your mouth. It’s perfect for celebrations, romantic dinners, or simply treating yourself to something sweet. With just a few ingredients and some simple steps, you'll have a beautiful cake that brings joy to any occasion.

Created by

Lauren Mitchell

Last updated on 2026-01-06T15:22:35.868Z

When I first tried making this mini heart cake, I wanted to create something special that I could share with my loved ones. The combination of the delicate cake and creamy coconut topping is absolutely heavenly. I found that chilling the coconut cream before whipping it gives the best texture, making it light and airy.

One tip I discovered is to use fresh coconut if you can find it – the flavor is unmatched compared to canned coconut. This cake has quickly become a favorite in my home, and I love seeing the smiles it brings to my friends and family!

        Why You'll Love This Recipe
        Adorable mini heart shape perfect for special occasions
Light and creamy coconut cream adds a tropical twist
Easy to make with basic ingredients readily available

      

Mastering the Mini Heart Cake

Creating a mini heart cake requires precise measurements to ensure the right texture. The combination of all-purpose flour and sugar creates a delicate crumb that's moist without being overly dense. It’s crucial to incorporate the wet ingredients gradually to avoid over-mixing, which can lead to a tough cake. Aim for a batter that is just combined, with no visible dry flour remaining. This technique provides the cake with a light and airy structure, ideal for layering with the coconut cream.

When baking your cake, pay attention to the aromas wafting from the oven. A golden edge and a lightly domed top signal it's reaching perfection. Use the toothpick test to check doneness—if it comes out clean, your cake is ready to be cooled. Avoid opening the oven door too soon to prevent collapsing; let it bake undisturbed for the first 20 minutes. Once out of the oven, cooling it in the pan for 10-15 minutes helps it set before transferring to a wire rack.

Coconut Cream Tips

Choosing the right coconut milk is essential for achieving a rich and creamy topping. Full-fat coconut milk provides the best taste and texture, creating a luxurious cream that's both decadent and light. When selecting a can, ensure it’s chilled in advance as this allows the cream to separate from the liquid, making whipping easier. If you want a lighter version, consider substituting half of the coconut cream with Greek yogurt for added protein without losing creaminess.

Whipping the coconut cream should be done carefully; over-whipping can lead to a grainy texture instead of the desired fluffiness. Use a chilled mixing bowl and beaters for the best results. Start at a low speed to combine the sugar and vanilla extract, then gradually increase to medium-high until it achieves soft peaks. Avoid leaving it unattended as it can quickly go from fluffy to overly whipped. Serve this coconut cream generously over the cooled cake for a delightful finish.

Ingredients

Gather these ingredients before you start:

For the Cake

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

For the Coconut Cream

1 can (14 oz) full-fat coconut milk, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Toasted coconut flakes for garnish

Make sure you have everything ready before you begin the preparation!

Instructions

Follow these steps to create your Mini Heart Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a heart-shaped cake pan or line it with parchment paper.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the melted butter, milk, egg, and vanilla extract. Gradually add this mixture to the dry ingredients and stir until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Coconut Cream

While the cake is baking, remove the chilled coconut milk from the fridge, scoop out the solidified cream, and place it in a mixing bowl. Add powdered sugar and vanilla extract, then whip until fluffy.

Assemble the Cake

Once the cake has cooled, carefully remove it from the pan. Spread the coconut cream evenly on top and garnish with toasted coconut flakes.

Enjoy your delightful treat!

Pro Tips

For an extra flavor boost, try adding a splash of almond extract to the coconut cream.

Serving Suggestions

This mini heart cake is an inviting centerpiece for any gathering. To elevate its presentation, consider using edible flowers or fresh fruit as a garnish alongside the toasted coconut flakes. You could also pair slices of the cake with a scoop of vanilla ice cream or a dollop of additional coconut cream for an indulgent treat. Drizzling a bit of chocolate sauce over the top can also complement the creaminess of the coconut without overwhelming the palate.

For those who enjoy a bit of tartness, serve the cake with a side of berry compote. The acidity from the berries balances the richness of the cake and cream, creating a well-rounded dessert experience. Prepare the compote by simmering fresh or frozen berries with a bit of sugar until they break down into a sauce—this adds a beautiful contrast of color and flavor to your plate.

Make-Ahead Ideas

If you're planning to serve this mini heart cake for a special occasion, consider baking the cake layers a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator. This will not only save you time but also help enhance the flavor as the chill allows the cake to set beautifully. Just be sure to let them come to room temperature before frosting with coconut cream to ensure optimal spreading consistency.

The coconut cream can also be made ahead of time. Prepare it up to two hours before serving and keep it chilled in the fridge. Just give it a quick whip before spreading it on the cake to restore its fluffiness. If you have any leftovers, store the assembled cake in the refrigerator for up to three days. Although the texture may change slightly over time, the flavors will continue to meld beautifully.

Questions About Recipes

→ Can I use low-fat coconut milk?

While low-fat coconut milk can be used, it may not whip up as fluffy as full-fat coconut milk, so the texture may be different.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. The coconut cream may soften but will still taste delicious!

→ Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend, and ensure that your baking powder is certified gluten-free.

→ How can I decorate the cake?

You can add fresh berries, edible flowers, or a drizzle of chocolate for an elegant touch!