Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup coconut milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 can (13.5 oz) coconut cream, chilled; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Flaked coconut, for garnish

Highlighted under: Oven Recipes

I absolutely adore making these Mini Heart Cakes, especially when I want to surprise someone special. The combination of fluffy cake and light coconut cream is a match made in heaven. Each tiny cake is perfect for individual servings, allowing guests to indulge without feeling overwhelmed. What I love most is how simple the recipe is, yet it looks stunning on any dessert table. This cake is not just for Valentine's Day; it's ideal for any occasion that calls for a little sweetness and love.

Created by

Wendy Ashbourne

Last updated on 2026-01-13T06:39:35.119Z

When I first experimented with these Mini Heart Cakes, I wanted to create a dessert that captured the essence of love and celebration. The subtle hints of coconut give this cake a tropical twist, making it feel like a small getaway to a beach with every bite. I wasn't sure how the mini version would turn out, but the results were delightful.

To keep the cake moist and flavorful, I discovered that adding a splash of coconut milk to the batter worked wonders. This little twist ensured each cake stayed tender while pairing beautifully with the whipped coconut cream topping. Trust me, your loved ones will be asking for seconds!

        Why You'll Love This Recipe
        Fluffy cake that melts in your mouth
Refreshing coconut cream that adds richness
Perfectly sized for sharing or a personal treat

      

Understanding the Ingredients

The flour used in this recipe plays a crucial role in creating the fluffy texture of the Mini Heart Cakes. All-purpose flour provides just the right balance of strength and tenderness. If you're looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend. Just be sure the blend contains xanthan gum to mimic the elasticity that traditional flour brings to the cake.

Using coconut milk adds a delightful flavor and moistness to the cake. When measuring the coconut milk, ensure you shake the can well before opening, as the cream sometimes separates. If you're out of coconut milk, a suitable alternative is whole milk or almond milk, but keep in mind that this might alter the final flavor profile.

Perfecting the Baking Technique

For even baking, make sure to distribute the batter evenly in each heart-shaped pan. I often use a kitchen scale to weigh the batter in each pan, ensuring all cakes bake uniformly. This prevents some from being overdone while others are underbaked. It's also a good idea to rotate the pans halfway through the baking time for consistent results, especially if your oven has hot spots.

Keep an eye on the cakes during the last few minutes of baking. They should be golden brown around the edges and a toothpick inserted in the center should come out clean or with just a few crumbs attached. If they begin to brown too quickly, you can gently cover them with aluminum foil for the last few minutes.

Ingredients

For the Cake

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

For the Coconut Cream

1 can (13.5 oz) coconut cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Flaked coconut, for garnish

Ensure that all ingredients are at room temperature for best results.

Instructions

Preheat your oven

Preheat your oven to 350°F (175°C). Grease your heart-shaped cake pans with cooking spray or butter.

Prepare the Cake Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the coconut 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, stirring until just combined.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Make the Coconut Cream

While the cakes are cooling, prepare the coconut cream. In a mixing bowl, beat the chilled coconut cream with powdered sugar and vanilla extract until fluffy.

Assemble the Cakes

Once the cakes are completely cool, spread a generous layer of coconut cream between the layers and on top. Garnish with flaked coconut.

Let the cakes sit for a few minutes to allow the cream to set before slicing and serving.

Pro Tips

For an added flavor dimension, consider incorporating lime zest into the coconut cream for a citrusy kick. It complements the sweetness beautifully.

Chilling and Preparing the Coconut Cream

Chilling the coconut cream is essential for achieving a fluffy texture. Place the can in the fridge overnight to allow the cream to separate from the coconut water. When beating the chilled cream, start on a low speed to avoid splattering, then gradually increase to medium speed until it becomes light and airy, achieving a glossy finish. This should take about 3-5 minutes.

If you're seeking a healthier alternative for the coconut cream, consider using whipped Greek yogurt with a bit of powdered sugar for sweetness. While it won't have the same tropical flavor, it will still provide a nice tang and creamy texture, fitting for those watching their fat intake.

Serving Suggestions and Variations

To serve these Mini Heart Cakes, consider placing them on a decorative platter and adding fresh fruit like raspberries or strawberries for a colorful contrast. A drizzle of chocolate sauce or passion fruit puree on the plate can elevate the presentation, creating an appealing visual that invites indulgence.

For a fun variation, you could fold in small chunks of pineapple into the batter for a tropical twist, or add a touch of almond extract to the coconut cream for an additional depth of flavor. Experimenting with different extracts like lemon or coconut will enhance the flavor profile while keeping the dish light and refreshing.

Questions About Recipes

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and store them in an airtight container. Just add the coconut cream before serving.

→ What can I substitute if I don't have coconut milk?

You can substitute almond milk or regular milk, but the flavor will differ slightly.

→ How do I store leftovers?

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

→ Can I use a different shape pan?

Absolutely! You can use any shape of cake pan, but adjust the baking time as needed.