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: 12 mini cakes
Ingredients: 1 ½ cups all-purpose flour; ½ cup coconut flour; 1 cup sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 1 tsp vanilla extract; 1 ½ tsp baking powder; ½ tsp salt; 1 cup heavy cream; 1 cup powdered sugar; 1 cup shredded coconut, unsweetened; 1 tsp coconut extract

Highlighted under: Baking & Desserts

I’m excited to share my recipe for Mini Heart Cake with Coconut Cream! This adorable dessert is perfect for special occasions or just to brighten up a regular day. Each mini cake is wonderfully moist and is topped with a light and fluffy coconut cream that adds a tropical twist. I love how these dainty cakes not only satisfy my sweet tooth but also fill my kitchen with irresistible aromas. The best part? They’re fun to make, and decorating them is always a delightful experience!

Created by

Charity Bowen

Last updated on 2026-01-12T01:19:09.464Z

Creating the Mini Heart Cake with Coconut Cream was a delightful adventure in my kitchen. I was inspired by my love for coconut and the fun of baking mini treats. To ensure each cake had that perfect structure, I opted for a combination of all-purpose flour and coconut flour, which not only added flavor but also kept them light and fluffy.

As I whipped up the coconut cream icing, I learned that chilling the mixing bowl and beaters beforehand makes a significant difference in achieving the perfect fluffy consistency. This simple tip has transformed my frosting game and contributed to the cakes’ overall appeal!

        Why You'll Love This Recipe
        Decadent sweetness balanced with creamy coconut notes
Cute heart-shaped design perfect for gifting
Perfectly portioned individual servings for easy sharing

      

Perfecting the Heart Shape

Using heart-shaped mini cake pans is essential for achieving that delightful look. If you don’t have these specific pans, consider using standard muffin tins. Just remember that baking times may vary, requiring adjustments. Start checking for doneness a minute or two earlier than indicated in the recipe. The visual cue to look for is a gently domed top and a golden-brown edge—this indicates your cake is likely ready to come out of the oven.

Another tip is to gently tap the pans after removing them from the oven to ensure the cakes have released from the sides. If you see a bit of batter stuck, wait a minute and run a spatula around the edges before flipping them out carefully. This will help preserve their perfect shape and ensure they cool evenly.

The Coconut Cream Elevation

When whipping the heavy cream, make sure your bowl and beaters are chilled. This allows for faster whipping and helps achieve that airy texture you want in your coconut cream. Start at a low speed to prevent splattering, gradually increasing to medium-high once the cream starts to thicken. Watch for soft peaks—this is the perfect point to add in the powdered sugar and coconut extract for delicious flavor without deflating the mixture.

Folding the shredded coconut into the whipped cream adds not only taste but also texture. Make sure to use unsweetened shredded coconut for the best balance of sweetness with the cake. If you want an extra coconut punch, toast the shredded coconut beforehand for a deeper flavor. Just keep an eye on it in the oven; it can burn quickly—about 5 minutes at 350°F (175°C) should suffice.

Ingredients

For the Mini Cakes

1 ½ cups all-purpose flour
½ cup coconut flour
1 cup sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
1 tsp vanilla extract
1 ½ tsp baking powder
½ tsp salt

For the Coconut Cream

1 cup heavy cream
1 cup powdered sugar
1 cup shredded coconut, unsweetened
1 tsp coconut extract

Instructions

Preheat Oven

Begin by preheating your oven to 350°F (175°C) and greasing your heart-shaped mini cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, coconut flour, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with milk and vanilla extract. Mix until just combined.

Bake the Cakes

Pour the batter into the prepared mini cake pans and bake for 20-25 minutes or until a toothpick inserted comes out clean.

Prepare Coconut Cream

While the cakes cool, whip the heavy cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and coconut extract, then fold in shredded coconut.

Frost the Cakes

Once cooled, remove the mini cakes from the pans and frost them generously with the coconut cream. Decorate as desired.

Pro Tips

For a more intense coconut flavor, consider adding coconut milk to your cake batter. You can also garnish with fresh berries or a drizzle of chocolate syrup for added flair.

Storage Tips

To ensure your mini heart cakes remain fresh, store them in an airtight container in the refrigerator. They can last up to 3 days without losing moisture. For the best texture, frost them just before you serve rather than in advance. If you have leftover coconut cream, it can be stored separately and whipped again with a quick beat before using, preventing it from becoming too runny.

For longer storage, consider freezing the unfrosted mini cakes. Wrap each cake tightly in plastic wrap, followed by foil, to prevent freezer burn. They can last up to 2 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator, then frost with the coconut cream for an instant treat.

Serving Suggestions

These mini heart cakes are not just visually appealing; they can also pair wonderfully with various accompaniments. A fresh fruit presentation beside each cake or a drizzle of tropical fruit sauce can enhance the taste experience. Consider a mango or passion fruit sauce for an exotic twist—just blend the fruits with a bit of sugar and lemon juice until smooth.

If hosting a gathering, serving these cakes on a decorative tiered stand adds to their charm. It's a whimsical way to elevate your dessert table, making it feel special. And don’t forget to sprinkle some extra shredded coconut around them for a beautiful presentation that reflects their flavor.

Questions About Recipes

→ Can I use another type of flour?

Yes, you can experiment with almond flour or cake flour, but note that this might change the texture.

→ How should I store the mini cakes?

Store them in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.

→ Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of shredded coconut?

If you're not a fan of coconut, you can replace it with finely chopped nuts or leave it out entirely for a different flavor.