Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 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 teaspoon vanilla extract; Shredded coconut for garnish

Highlighted under: Baked Meals

I absolutely love making these delightful Mini Heart Cakes topped with creamy coconut frosting. Each bite feels special, with the perfect balance of sweetness and lightness. It's a wonderful dessert to whip up for unexpected guests or intimate gatherings. I find that the heart shape makes them extra charming, and the coconut cream adds a tropical twist. This recipe is simple enough for beginners but elegant enough to impress, and you can prepare these lovely treats in just a short amount of time.

Created by

Odette Fairbanks

Last updated on 2026-01-06T12:37:35.125Z

When I first decided to make these Mini Heart Cakes, I was amazed by how easy it was to create something so enchanting. I used a simple vanilla sponge for the base, which I baked in cute heart-shaped molds. The key to success is ensuring your cake is perfectly baked, so keep an eye on it during the last few minutes of cooking.

The luscious coconut cream frosting is the star of the show! I whipped it up using chilled coconut cream and a splash of vanilla extract. It's light and fluffy, perfect for piping, and complements the cake beautifully. I often experiment with flavors, adding a hint of lime zest or even a dash of rum for an adult twist!

Why You Will Love This Recipe
Charming heart shape that’s perfect for any occasion
Light and airy texture with creamy coconut topping
Versatile recipe that can be adapted with various flavors

Perfecting Your Mini Heart Cakes

When making these Mini Heart Cakes, the key to achieving a light and fluffy texture lies in properly creaming the butter and sugar. Make sure to beat them together for at least 3-5 minutes until the mixture turns pale and airy. This process incorporates air, giving the cakes their delightful rise. Be careful not to overmix once you add the dry ingredients; mixing until just combined ensures you maintain that tender crumb, resulting in a cake that’s moist and delectable.

Using heart-shaped molds not only gives these cakes their whimsical appearance but also helps them bake evenly. If you don’t have heart-shaped molds, using a muffin tin will also work well, although the presentation won’t be as charming. Regardless of the mold you choose, remember to fill them about two-thirds full to prevent overflow during baking. Keep an eye on the baking time, as ovens can vary; your cakes are ready when they are golden and a toothpick inserted in the center comes out clean.

Crafting the Coconut Cream Frosting

The frosting is where this recipe truly shines, thanks to the use of coconut cream. Chilling your coconut cream helps it to whip up thicker and fluffier, resulting in a light frosting that holds its shape beautifully. Make sure to place your can of coconut cream in the fridge overnight. When you're ready to whip it, make sure to use the solid part that separates at the top, leaving the liquid behind for smoothies or other recipes. This technique gives your frosting the perfect consistency for spreading or piping.

If you're looking for a little twist in flavor, consider adding a touch of lime or almond extract to your coconut frosting, enhancing the tropical notes of the cake. You can also mix in some finely grated lemon zest for a zesty pop. Just remember to adjust the sweetness of the frosting accordingly; I usually taste it as I go, ensuring it’s not overly sweet but still has a delightful freshness that complements the cake.

Ingredients

Gather the following ingredients to create your delightful Mini Heart Cakes:

For the Mini Heart Cakes

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

For the Coconut Cream Frosting

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

Make sure to have all ingredients ready to ensure a smooth preparation process!

Instructions

Follow these simple steps to bake and frost your Mini Heart Cakes:

Prepare the Cake Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Pour the batter evenly into heart-shaped molds, filling each about 2/3 full. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the molds for 10 minutes, then transfer to a wire rack to cool completely.

Make the Coconut Cream Frosting

While the cakes cool, scoop the chilled coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract, then whip until light and fluffy. You can adjust the sweetness to your preference.

Frost the Cakes

Once the cakes are cool, generously frost each cake with the coconut cream. Use a piping bag for a decorative swirl or simply spread it with a spatula. Top with shredded coconut for an extra touch.

Enjoy your beautifully crafted Mini Heart Cakes!

Pro Tips

For a more intense coconut flavor, you can add a splash of coconut milk to the frosting. You can also use any other shaped molds if you don't have heart-shaped ones.

Make-Ahead Tips

One of the great things about these Mini Heart Cakes is their make-ahead potential. You can bake the cakes up to two days in advance. Once cooled, store them in an airtight container at room temperature to keep them fresh. If you want to prepare the frosting ahead of time, whip it up and store it in the refrigerator. Just give it a quick re-whip before using to restore its fluffiness, as it may firm up in the fridge.

When assembling your heart cakes, consider serving them with a fresh fruit compote or a light drizzle of a flavored syrup. This adds a refreshing contrast to the sweetness of the frosting and can be prepared in advance as well. An hour before your gathering, take the cakes and toppings out to bring them to room temperature for the best taste and texture.

Storage Recommendations

To keep your Mini Heart Cakes fresh for longer, make sure to store them in an airtight container. They can stay well at room temperature for a day or two, but if you want them to last longer, refrigerate them. Just be mindful that refrigeration might slightly alter the texture of the frosting, making it a bit denser. If you do refrigerate them, allow them to sit out for a few minutes before serving so that the frosting can soften up a bit.

For longer-term storage, you can freeze the un-frosted Mini Heart Cakes. Freeze them individually on a baking sheet first until solid, then transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw at room temperature and frost them fresh to serve, maintaining that delightful lightness.

Questions About Recipes

→ Can I substitute coconut cream?

Yes, you can use heavy whipping cream, but the texture and taste will differ.

→ How should I store the cakes?

These cakes are best stored in the refrigerator due to the cream. They will last for about 3 days.

→ Can I make these cakes ahead of time?

Absolutely! Bake the cakes, cool them, and refrigerate them without frosting. Frost before serving.

→ What other flavors can I add?

Feel free to experiment with lemon or lime zest, or even cocoa powder for a chocolate version!