Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt; 1 can (13.5 oz) chilled coconut milk; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1/2 cup shredded coconut, toasted

Highlighted under: Baking & Desserts

I can’t tell you how delighted I was when I first baked this Mini Heart Cake with Coconut Cream. The combination of a soft, fluffy cake and rich coconut cream is a match made in heaven! It’s perfect for special occasions or even just as a sweet treat for myself. The heart shape adds a personal touch, making it great for sharing. Plus, it comes together fairly quickly, allowing me to indulge without spending all day in the kitchen!

Created by

Jocelyn Parker

Last updated on 2026-01-12T02:40:14.533Z

Baking this Mini Heart Cake with Coconut Cream was a joyful experience. I wanted something special to celebrate a friend's birthday, and this cake exceeded all expectations. I made a simple yet effective sponge cake that rose beautifully, creating a lovely foundation for the coconut cream. It's amazing how a few quality ingredients come together to create such rich flavors.

While whipping the coconut cream, I realized the importance of using chilled coconut milk for the right texture. The whipped cream’s lightness perfectly contrasted with the cake, allowing each bite to be a sweet, fluffy delight. I can’t recommend this enough for anyone looking to impress loved ones with a homemade dessert!

        Why You Will Love This Recipe
        Heart-shaped design makes it extra special for celebrations
Rich coconut cream balances beautifully with light cake
Simple to prepare, perfect for beginner bakers

      

Perfecting the Cake Texture

Achieving the ideal texture in this Mini Heart Cake is crucial for maximizing its deliciousness. When creaming the butter and sugar, aim for a light and fluffy consistency, which typically takes about 3-5 minutes with a hand mixer on medium speed. This aeration creates a tender crumb by introducing air, essential for a light cake. Additionally, be careful not to overmix when combining the wet and dry ingredients. Stop mixing as soon as you see no dry flour; this will help keep the cake delicate rather than dense.

It's important to let the baked cake cool completely before adding the coconut cream. A warm cake can melt the cream, resulting in a runny topping instead of the fluffy texture we want. Cooling the cake on a wire rack not only prevents sogginess by allowing air to circulate around it but also helps maintain its shape, especially when using a heart-shaped pan.

Understanding Coconut Cream

When making the coconut cream, the type of coconut milk you choose matters. For the best texture, select a full-fat, high-quality coconut milk. Chilling the can before use allows the cream to separate, making it easier to scoop out the solidified portion. Be sure to only whip the solid part, as this leads to a rich, fluffy consistency. If you prefer a lighter cream, you can substitute half of the coconut milk with whipped cream, but this will alter the coconut flavor intensity.

If you're making this Mini Heart Cake for a special occasion and want to enhance the visual appeal, consider layering the coconut cream with jam or fresh fruit between cake layers. This not only adds contrast in flavor but also moisture and a pop of color, which is especially delightful for parties or anniversaries.

Storage and Variations

To store any leftover cake, cover it in the refrigerator for up to 3 days. This moist texture holds well, but be aware that the coconut cream may start to lose its fluffiness. For longer storage, consider freezing the unassembled cake layers. Wrap them tightly in plastic wrap, then foil, and freeze for up to 3 months. When ready to enjoy, thaw the layers overnight in the refrigerator and then top with freshly made coconut cream.

If you're looking to experiment, try adding different flavors to the coconut cream. A tablespoon of lime zest can enhance the tropical taste, and a touch of almond extract can add warmth. You can also switch up the toppings by using chocolate shavings or edible flowers for an elegant finish on the cake, making it unique for each celebration.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/2 cup milk
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt

For the Coconut Cream

1 can (13.5 oz) chilled coconut milk
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup shredded coconut, toasted

Instructions

Directions

Prepare the Cake Batter

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

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, combining until just smooth.

Bake the Cake

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

Make the Coconut Cream

While the cake cools, scoop the solid part of the chilled coconut milk into a mixing bowl. Beat it with powdered sugar and vanilla until fluffy. Gently fold in the toasted coconut.

Assemble the Cake

Once the cake is completely cooled, spread a generous layer of coconut cream on top. Garnish with additional toasted coconut if desired.

Enjoy!

Pro Tips

For an even richer flavor, use dark coconut cream instead of regular coconut milk. This will enhance the overall taste and add a velvety texture.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it may be due to underbaking or too much liquid in the batter. Always ensure that your oven is properly calibrated and use a toothpick to check for doneness; it should come out clean or with just a few crumbs attached. For future batches, measure the flour accurately using the spoon-and-level method to prevent excess moisture from affecting the structure.

Overmixing can cause the cake to become tough rather than tender. If you're unsure, mix until just combined, and then stop. Pay attention to the batter's consistency; it should be smooth but not overly incorporated. A few small lumps are perfectly fine.

Ingredient Substitutions and Swaps

For those looking to make this Mini Heart Cake dairy-free, substitute the butter with coconut oil or a vegan butter alternative in equal measurements. Use a non-dairy milk such as almond, soy, or oat milk instead of regular milk. This keeps the flavor profile similar while accommodating dietary restrictions.

If you want a different flavor for the cake, try swapping out half of the all-purpose flour for almond flour. This will give the cake a slightly nutty taste and add moisture. Just be cautious not to use more than half, as it may change the cake's structure and rise.

Serving Ideas

To elevate the presentation when serving your Mini Heart Cake, consider serving it on a vibrant platter with accompanying fruits like strawberries, raspberries, or a tropical fruit salad. Drizzling a simple vanilla glaze on top can also enhance the flavor and create a visually appealing finish.

For a themed celebration, customize the cake with colored coconut cream by mixing in a few drops of food coloring. This can align with the theme of a birthday party or a romantic affair, adding a fun and personal touch to your baked creation.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance. Just wait until it's completely cooled before storing it in an airtight container.

→ What can I substitute for coconut milk?

You can use heavy cream or whipped cream as a substitute, but the flavor will differ significantly.

→ How do I store leftovers?

Store any leftover cake in the fridge in an airtight container for up to 3 days.

→ Can I add fruit to this recipe?

Yes! Adding berries on top of the coconut cream can complement the flavors wonderfully.