Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsweetened cocoa powder; 2 large eggs; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup chilled coconut cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Toasted coconut flakes for garnish (optional)

Highlighted under: Easy Baking Inspiration

I absolutely adore creating petite desserts that pack a punch of flavor, and this Mini Heart Cake with Coconut Cream is a delightful example. The combination of moist cake and silky coconut cream creates a perfect balance of sweetness and texture. It’s the ideal treat for special occasions or a romantic night in. Each mini cake is a little love letter on a plate, making it hard to resist having just one. Let’s dive into this delicious mini cake that is sure to become a favorite in your home!

Created by

Grace Walker

Last updated on 2026-01-13T01:29:39.927Z

When I first experimented with mini cakes, I wanted to create something that felt indulgent yet manageable. I found that using high-quality coconut cream made all the difference, providing a rich flavor profile that complements the cake perfectly. The best tip? Chill the coconut cream beforehand to ensure it whips up beautifully.

This recipe also allows for creativity! I love adding a sprinkle of toasted coconut on top for added texture and garnish, which elevates the presentation and adds flavor. It’s a simple step, but it makes a world of difference in both taste and aesthetics.

        Why You'll Love This Recipe
        Personalized mini cakes perfect for sharing with a loved one
Rich coconut cream adds a luxurious touch to every bite
Versatile recipe allows for various flavors and toppings

      

Mastering the Mini Cake Technique

Creating mini cakes requires some attention to detail to ensure the perfect bake. The key is to evenly distribute the batter in the mini heart-shaped pans. Use a scale for precision—this will help maintain consistency across each cake, ensuring they rise uniformly. If you notice any excess batter, spoon it off rather than overfilling the pans, which can lead to spilling over during baking.

Baking time is crucial for these small cakes. Keep an eye on them as they near the 20-minute mark; you want to pull them from the oven when a toothpick comes out clean but avoid overbaking. The cakes should feel springy to the touch. If they start browning too quickly, consider tenting them with foil to prevent burning while the center finishes cooking.

Elevating Flavor with Coconut Cream

The coconut cream used in this recipe is essential for adding a luscious texture that contrasts beautifully with the checkered density of the chocolate cake. I recommend chilling the coconut cream overnight, allowing it to firm up for easy whipping. This not only improves the cream's texture but also enhances its flavor. The addition of powdered sugar provides sweetness, but feel free to adjust according to your taste or dietary needs—agave nectar or maple syrup can be excellent substitutes for a vegan-friendly option.

When you beat the coconut cream, watch for a glossy, airy consistency. Stop once you’ve reached this stage, as overbeating can lead to a grainy texture. It's the smoothness that allows the cream to blend seamlessly with the rich cake, creating that irresistible mouthfeel with every bite.

Creative Variations and Storage Tips

You can easily customize this mini heart cake recipe. Try incorporating different flavors into the batter, such as almond extract or espresso powder, for a unique twist. Adding mini chocolate chips or dried fruit can also enhance both flavor and texture. For added crunch, consider mixing nuts or cookie crumbles into the coconut cream or as a layer between the cakes.

If you have leftovers (assuming there are any!), store the completed mini cakes in an airtight container in the refrigerator for up to three days. However, they can also be frozen! Wrap each cake tightly in plastic wrap, then in aluminum foil, and freeze for up to a month. When you're ready to enjoy, simply thaw in the fridge overnight before serving.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the Coconut Cream

1 cup chilled coconut cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Toasted coconut flakes for garnish (optional)

Instructions

Prepare the Cake Batter

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cocoa powder. Whisk together until well blended. In another bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients until just mixed.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. Pour the batter evenly into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely in the pans before transferring to a wire rack.

Make the Coconut Cream

In a mixing bowl, beat the chilled coconut cream until fluffy. Add powdered sugar and vanilla; continue beating until well combined and creamy. Adjust sweetness to your liking.

Assemble the Cakes

Once the cakes are fully cooled, carefully remove them from the pans. Place one cake on a serving plate and spread a generous layer of coconut cream on top. Place the second cake on top and repeat until all layers are stacked. Frost the top and sides with the remaining coconut cream.

Garnish and Serve

Sprinkle toasted coconut flakes on top for added crunch and flavor. Serve immediately or chill in the refrigerator before serving to let the flavors meld.

Pro Tips

For an extra special touch, consider adding a layer of fresh fruit between the cake layers, like strawberries or raspberries, to enhance both flavor and presentation!

Ingredient Versatility

In baking, the role of each ingredient is vital. The flour and sugar in your cake batter not only contribute to the structure but also to the sweetness and texture. For those wanting a gluten-free option, consider using almond flour blended with coconut flour, adjusting the ratio for a light cake that still holds together.

The eggs in the recipe are essential for binding and moisture. If you're looking to make a vegan version, flaxseed or chia eggs can be great substitutes. Just mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and let it sit for about five minutes until it thickens.

Visual Presentation

Presentation is key for these mini heart cakes. Once stacked, consider using a spatula to create smooth edges by gently smoothing the coconut cream around the sides. A simple dusting of cocoa powder or a drizzle of melted chocolate can enhance visual appeal without overwhelming the cake's inherent flavors.

Garnishing with toasted coconut flakes not only adds crunch but also elevates the overall look and flavor profile. For an extra touch, try incorporating edible flowers to enhance the romantic vibe, especially for special occasions like anniversaries or Valentine’s Day.

Questions About Recipes

→ Can I use store-bought coconut cream?

Yes! Just make sure it’s high-quality for the best results.

→ How can I make the cake gluten-free?

You can substitute all-purpose flour with a gluten-free baking mix.

→ How long can I store the mini cakes?

They can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the mini cakes?

Yes, you can freeze the baked cakes for up to 1 month. Thaw them in the refrigerator before assembling.