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 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love making these Mini Heart Cakes with Coconut Cream whenever I want to celebrate a special moment or simply indulge in something delightful. With a light sponge cake and fluffy coconut cream, these mini cakes are not just beautiful but also burst with flavor. The heart shape adds a personal touch, making them perfect for sharing on Valentine's Day, anniversaries, or any sweet occasion. Each bite melts in your mouth, leaving you craving more!

Created by

Hayley Morton

Last updated on 2026-01-12T02:16:16.345Z

When I first made these Mini Heart Cakes, I wanted to create something that not only looked stunning but also had a flavor that made everyone smile. The combination of the soft sponge and aerated coconut cream was a revelation for me. It’s essential to whip the cream until soft peaks form to achieve the perfect light texture that complements the cake.

I also recommend letting the cakes chill for a bit before serving; this allows the flavors to meld beautifully. Each cake is a treat, and I can't help but feel joy when I see others enjoying them!

        Why You'll Love This Recipe
        Sweet and moist sponge cake perfect for any occasion
Delightfully creamy coconut topping that enhances every bite
Visually appealing heart shape that adds a romantic touch

      

Perfecting the Sponge Cake

Achieving a light and fluffy sponge cake requires careful mixing to incorporate air without overworking the batter. When combining the wet and dry ingredients, use a gentle folding motion to preserve the volume. Make sure your butter is just melted, not too hot, as this can cook the eggs prematurely. This technique helps create a cake that is not only sweet but has a tender crumb and a delightful texture that pairs perfectly with the rich coconut cream.

For a richer flavor profile, consider adding a teaspoon of lemon or orange zest to the batter. This will complement the sweetness of the cake and enhance the overall taste experience. Also, using room temperature ingredients such as eggs, milk, and butter can improve blending and increase the cake's rise during baking. Remember to check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Creating Fluffy Coconut Cream

To achieve the perfect coconut cream topping, it's essential to use cold ingredients. Chill your mixing bowl and beaters in the freezer for about 10–15 minutes before you start. This will help the heavy whipping cream whip to stiff peaks more easily. Be careful not to overbeat the cream; stop as soon as soft peaks form and you notice glossy swirls. Overbeating can lead to a grainy texture, which isn't ideal for a light, fluffy topping.

If you want to adjust the sweetness of your coconut cream, you can easily modify the powdered sugar quantity. This flexibility allows you to tailor the sweetness to your liking or dietary needs. For those seeking a dairy-free option, substitute the heavy cream with a coconut milk alternative and use a non-dairy whipped topping to maintain a similar texture and flavor.

Ingredients

Gather the necessary ingredients to create these delightful mini cakes:

For the Cake

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

For the Coconut Cream

1 cup heavy whipping cream
1/2 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Once you have all the ingredients, you're ready to start baking!

Instructions

Follow these detailed steps for a successful bake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk the flour, baking powder, and salt together. In another large bowl, combine sugar, melted butter, eggs, milk, and vanilla. Gradually mix in the dry ingredients until well blended.

Bake the Cakes

Pour the batter evenly into greased heart-shaped mini cake molds, filling them about 2/3 full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Make the Coconut Cream

In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add powdered sugar and coconut cream while continuing to beat until smooth and fluffy. Stir in vanilla extract.

Assemble the Cakes

Once the mini cakes have cooled, remove them from the molds. Generously spread coconut cream on top of each cake. You can decorate with extra coconut flakes or berries if desired.

Enjoy your beautiful creations!

Pro Tips

For a richer coconut flavor, you can add shredded coconut to the coconut cream before spreading it on the cakes. Also, consider chilling the cakes before serving for better flavor integration.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made a day ahead of time, making them an excellent choice for party planning or special occasions. Store the baked cakes in an airtight container at room temperature to keep them moist. Wait until just before serving to top them with coconut cream to prevent the cake from becoming soggy. If you have leftover coconut cream, it can be stored in the refrigerator for up to two days, but be sure to give it a quick whip to restore its texture before serving.

If you're looking to scale this recipe for a larger gathering, you can easily double the ingredients and use a standard-sized cake pan instead of mini molds. Adjust the baking time accordingly, checking for doneness starting from 30 minutes. Additionally, you can slice the larger cake into heart shapes with a cookie cutter for a unified presentation.

Serving Suggestions

To elevate the presentation of these Mini Heart Cakes, consider garnishing them with fresh fruits like strawberries or raspberries that complement the coconut flavor beautifully. A sprinkle of toasted coconut flakes on top adds a delightful crunch and an extra burst of coconut flavor. For a touch of elegance, drizzle some chocolate ganache or a simple berry coulis around the plate for added color and taste.

If you want to infuse even more coconut flavor into your cakes, you can substitute some of the milk with coconut milk in the sponge cake batter. This not only enhances the tropical flavor but also keeps the cake moist. Just be mindful of the liquid balance; slightly reduce the milk to maintain the right batter consistency.

Questions About Recipes

→ Can I use different flavors for the cake?

Absolutely! You can replace vanilla extract with almond or coconut extract for a different flavor profile.

→ How do I store the mini cakes?

Store them covered in the refrigerator for up to three days. Allow them to come to room temperature before serving.

→ Can I freeze the cakes?

Yes, you can freeze the unassembled cakes without the cream. Wrap them tightly in plastic wrap and store them for up to a month.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy alternative like almond milk whipped cream for a lighter option.