Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup milk; 1 can (13.5 oz) full-fat coconut milk (chilled); 1/4 cup powdered sugar; 1 tsp vanilla extract; Shredded coconut for garnish

Highlighted under: Simple Baking Favorites

I absolutely adore making these Mini Heart Cakes with Coconut Cream when I want to celebrate a special moment. The process of crafting these dainty treats gives me such joy, and the combination of flavors is simply irresistible. The light sponge cake perfectly contrasts the rich coconut cream, while the heart shape adds a personal touch that's perfect for sharing. In just a bit over an hour, I can whip up a batch and these little cakes never fail to impress, be it for a romantic dinner or a gathering with friends.

Created by

Pippa Lawson

Last updated on 2026-01-06T11:09:35.211Z

When I first made these Mini Heart Cakes, I was struck by how elegant yet simple they are. The key to their success is in the quality of the coconut cream – using fresh, full-fat coconut milk gives the frosting a creamy texture that pairs beautifully with the light sponge cake. I've experimented with adding vanilla extracts and a pinch of salt for depth, and it truly enhances the overall flavor experience.

One of my favorite tips is to chill the coconut cream before whipping it. It helps to achieve a fluffy, airy frosting that holds its shape perfectly. Plus, I love how the heart shape makes each bite feel even more special. It’s a joyful way to celebrate love in any form, whether at home or for a special occasion!

        You'll Love These Mini Heart Cakes Because:
        Delightfully fluffy sponge paired with creamy coconut frosting
Perfectly-sized individual portions for sharing
Great for celebrations or just because

      

The Importance of Key Ingredients

In this Mini Heart Cake, the choice of all-purpose flour plays a crucial role in achieving the ideal texture. It provides the necessary structure while keeping the cake light and fluffy. If you want a denser texture, consider using cake flour in place of all-purpose. However, stick to the recipe for a delightful sponge that complements the rich coconut cream frosting beautifully.

The creaminess of the frosting relies heavily on the chilled full-fat coconut milk. This ingredient brings both flavor and richness to the table. Make sure to chill the can overnight; this helps separate the cream from the liquid, allowing for easier whipping. If you don’t have full-fat coconut milk, a vegan heavy cream can serve as a decent alternative, though the taste may slightly differ.

Troubleshooting Common Issues

If your Mini Heart Cakes aren't rising as expected, check your baking powder's freshness to ensure it's active. This can greatly affect the cake's fluffiness. Another common issue arises if the cake batter is overmixed after incorporating the dry ingredients, which can lead to a dense cake. Mix just until the ingredients are combined to maintain that light texture.

When it comes to frosting, achieve the right consistency by ensuring your coconut cream is whipped to light peaks before adding powdered sugar. If your frosting appears too runny, try placing it in the refrigerator for a short period to firm up. Avoid using store-bought coconut creams, as they often contain additives that can prevent a stable result.

Ingredients for Mini Heart Cake with Coconut Cream

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

For the Coconut Cream Frosting

1 can (13.5 oz) full-fat coconut milk (chilled)
1/4 cup powdered sugar
1 tsp vanilla extract
Shredded coconut for garnish

Steps to Make Mini Heart Cake with Coconut Cream

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.

Bake the Cakes

Grease a mini heart-shaped cake pan and pour the batter into each mold, filling them about 2/3 full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Coconut Cream Frosting

Open the chilled can of coconut milk and scoop out the thick cream, leaving the liquid behind. In a chilled bowl, whip the coconut cream until light and fluffy. Add the powdered sugar and vanilla extract, and continue to whisk until well combined.

Assemble the Cakes

Once the cakes are completely cool, frost the top of each mini heart cake with the coconut cream frosting. Garnish with shredded coconut for an added visual appeal. Enjoy your delightful treats!

Pro Tips

For an extra touch, you can add a hint of citrus zest, like lemon or lime, to the frosting for a refreshing twist. Also, keep the cakes stored in the fridge if not consumed immediately to maintain the fresh coconut flavor.

Creative Serving Suggestions

These Mini Heart Cakes can truly shine with a little creative presentation. Consider placing them on a beautiful platter adorned with fresh berries or edible flowers to elevate their charm, making them perfect for special occasions. To make each serving extra special, you can add a drizzle of chocolate or fruit coulis around the base for an indulgent touch.

For a delightful dairy-free pairing, serve the cakes with a scoop of coconut sorbet or a side of tropical fruit salad. This brightens the dish and complements the flavors beautifully, ideal for summer gatherings. You might also consider layering slices of the cake with fresh fruit and whipped coconut cream for a more sophisticated dessert option.

Storage and Make-Ahead Options

These cakes can be made ahead of time, which makes them a great option for parties or gatherings. Once baked and cooled, store them in an airtight container at room temperature for up to two days. If you need to keep them longer, freeze the un-frosted cakes, tightly wrapped in plastic wrap, for up to a month. Just be sure to let them thaw completely before frosting.

The coconut cream frosting can also be prepared in advance. Store it in the fridge for up to a week, but be aware that it may need a quick whip before spreading, as it can firm up when chilled. This planning ahead allows for a stress-free assembly on the day of your celebration, letting you focus more on enjoying the moment.

Questions About Recipes

→ Can I use regular cream instead of coconut cream?

Yes, you can substitute regular whipping cream, but it won't have the same coconut flavor.

→ How can I make these cakes gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend.

→ What is the best way to store these cakes?

Keep them in an airtight container in the refrigerator for up to 3 days.

→ Can I use a different shape pan?

Absolutely! You can use any shape you prefer, just adjust the baking time if necessary.