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: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 can (13.5 oz) coconut milk, chilled overnight; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/4 cup shredded coconut for garnish

Highlighted under: Daily Planning

I love creating sweet treats that are not only delicious but also visually delightful. These Mini Heart Cakes with Coconut Cream are one of my all-time favorites. They come together quickly, and the combination of moist cake and rich coconut cream is simply irresistible. Whether you’re celebrating a special occasion or just want to indulge yourself, these mini cakes are perfect for any sweet tooth. Decorated with a sprinkle of shredded coconut, they make an impressive dessert that’s easy to prepare.

Created by

Francesca Holt

Last updated on 2026-01-13T03:42:37.654Z

Creating these Mini Heart Cakes with Coconut Cream was a delightful experience. I experimented with different cake bases and finally settled on a fluffy vanilla cake that pairs beautifully with the sweetness of coconut cream. Baking them in heart-shaped molds made them extra special for my friends.

While preparing the coconut cream, I discovered the magic of chilling the coconut milk overnight for the perfect texture. It whips up wonderfully and adds an indulgent finish that elevated these mini cakes to another level. You won’t believe how easy it is to create such a stunning dessert!

Why You Will Love This Recipe
Delicate heart shape that’s perfect for gifting or celebrations
Rich coconut cream adds a tropical twist
Perfectly portioned for individual servings

The Importance of Coconut Cream

Coconut cream is the star of this dessert, providing a rich and velvety texture that complements the light Mini Heart Cakes perfectly. When whipping the coconut cream, make sure to use chilled coconut milk to achieve the best results. The solidified cream will whip up beautifully, creating a fluffy topping that is both luxurious and refreshing. It’s essential to beat it until it’s light and airy to achieve that perfect dollop on your cake.

If you find that your coconut cream isn’t whipping up as expected, it's likely due to the temperature. Ensure it's well-chilled and only use the solidified part at the top of the can for optimal fluffiness. Variating the sweetness by adjusting the powdered sugar allows you to tailor it to your taste, and adding a pinch of salt can enhance the overall flavor profile of the cream.

Baking Tips for Mini Heart Cakes

Baking in mini heart molds can be a delightful way to shape your cakes, but it does require a bit of attention. Ensuring your oven is properly preheated to 350°F (175°C) is crucial for even baking. Keep an eye on the cakes in the final minutes of baking; they should be golden brown around the edges and spring back when lightly pressed in the center, indicating they are done. Overbaking can lead to dry cakes, so timing is key.

If you don’t have mini heart molds, this batter can easily be baked in a standard muffin tin; just adjust your baking time slightly, checking for doneness at around 15-20 minutes. For an added twist, consider mixing in some chocolate chips or zest for a flavor boost; these additions bake well and add delicious surprises to each mini cake.

Ingredients

Gather the following ingredients to make your Mini Heart Cakes and Coconut Cream:

For the Mini Heart Cakes

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

For the Coconut Cream

1 can (13.5 oz) coconut milk, chilled overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup shredded coconut for garnish

Ensure you have everything prepped before you start baking!

Instructions

Follow these steps to create your Mini Heart Cakes with Coconut Cream:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare your mini heart cake molds by greasing them lightly.

Mix Dry Ingredients

In a mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Fill the Molds

Spoon the batter into the prepared heart molds, filling each about two-thirds full.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Prepare Coconut Cream

While the cakes are baking, take the chilled coconut milk and scoop out the solid coconut cream into a bowl. Whip with powdered sugar and vanilla extract until fluffy.

Assemble and Serve

Once the cakes have cooled, remove them from the molds and top with a generous dollop of coconut cream. Garnish with shredded coconut and serve immediately.

Enjoy your delightful Mini Heart Cakes!

Pro Tips

For an extra touch, try adding a layer of fresh fruit like strawberries or mango between the cake and coconut cream for added flavor and color.

Serving Suggestions

These Mini Heart Cakes are perfect for special occasions, but they can also make a charming everyday treat. Serve them individually on small decorative plates with a fresh fruit garnish, such as berries or slices of kiwi to enhance the presentation and flavor contrast. A drizzle of chocolate sauce adds another layer of indulgence, turning them into a more decadent dessert.

For a festive touch, consider serving the cakes on a tiered cake stand, adding a few edible flowers for decoration. This presentation not only elevates the dessert for gatherings but can also spark conversations about the unique heart shape and delicious coconut topping.

Storage and Make-Ahead Options

If you're planning to make these Mini Heart Cakes in advance, they can be stored in an airtight container at room temperature for up to two days. However, if you wish to keep them longer, refrigerate them, where they will stay fresh for up to a week. When storing, avoid stacking them directly on top of each other to prevent them from losing their shape.

The coconut cream can be prepared a day in advance; just store it in the refrigerator and give it a quick whip to revive its fluffy texture before serving. If you're looking to freeze the cakes, do so without the coconut cream, as it does not freeze well. Thaw at room temperature for a few hours before adding the cream for that fresh, delightful taste.

Questions About Recipes

→ Can I use a different type of milk?

Yes, you can substitute almond milk or oat milk if preferred, though it may slightly change the flavor.

→ How do I store the mini cakes?

Store in an airtight container in the refrigerator for up to 3 days. Enjoy them chilled!

→ Can I make these cakes in advance?

Absolutely! You can bake the cakes a day ahead and prepare the coconut cream on the day you plan to serve them.

→ What other toppings can I use?

Feel free to get creative! Berries, chocolate shavings, or a drizzle of caramel sauce would all be delicious alternatives.