Mini Heart Cake with Coconut Vanilla Filling

Name: Mini Heart Cake with Coconut Vanilla Filling
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 mini cakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup unsweetened cocoa powder; ½ cup butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking soda; ½ tsp salt; ¾ cup buttermilk; 1 cup heavy cream; ½ cup coconut milk; ⅓ cup powdered sugar; 1 tsp vanilla extract; ½ cup shredded coconut

Highlighted under: Baking Moments

I absolutely adore this Mini Heart Cake with Coconut Vanilla Filling! It combines my love for rich flavors and whimsical presentations. Each bite brings a delightful blend of light coconut cream and vanilla that just melts in your mouth. Perfect for any celebration or just because, this cake is easy to put together yet looks stunning on the table. I invite you to try this recipe and share in the joy it brings. Trust me, it will quickly become a favorite in your dessert repertoire.

Created by

Adeline Morris

Last updated on 2026-01-14T04:16:13.852Z

When I first made these Mini Heart Cakes, I wanted to create something special for a friend's birthday. I experimented with a coconut vanilla filling, and to my delight, it was a perfect match! The balancing act of flavors between the mild coconut and sweet vanilla made my heart sing. I loved how the heart shape made it feel even more personal.

I recommend using high-quality vanilla extract for the filling, as it truly elevates the taste. The cakes are also incredibly moist and are best enjoyed when they are slightly chilled, allowing the flavors to blossom. Each bite is a heavenly experience!

Reasons You'll Love This Recipe
Rich coconut creaminess with a hint of vanilla.
Adorable heart shape perfect for gift-giving.
A delightful balance of flavors and textures.

Baking the Perfect Mini Heart Cakes

When baking your mini heart cakes, it's crucial to monitor the baking time closely. Set your timer for 25 minutes, but start checking them a couple of minutes earlier. Insert a toothpick into the center; it should come out clean without any sticky batter. Overbaking can lead to a dry texture, which is not what you want for a delightful dessert. If your cakes are slightly browning at the edges but still soft in the center, that’s the sweet spot!

The heart-shaped pans are key to achieving that charming presentation. Make sure to grease them well with butter and flour to promote easy release once baked. If you don't have heart-shaped pans, you can use regular round pans and simply cut heart shapes out of the baked cakes. Just remember to adjust your layer thickness accordingly so that you maintain the desired proportions.

Crafting the Coconut Vanilla Filling

For the coconut vanilla filling, achieving the right texture for the whipped cream is essential. Whip the heavy cream until soft peaks form, as this will create a light and fluffy filling that contrasts beautifully with the dense chocolate cake. Be careful not to over-whip, which can turn your cream into butter, ruining the silky mouthfeel you want to achieve.

In terms of substitutions, if you’re looking for a lighter version, consider replacing half of the heavy cream with Greek yogurt for added tanginess while maintaining creaminess. Additionally, ensure that you use full-fat coconut milk to get a rich coconut flavor and mouthfeel. The shredded coconut adds texture, so opt for unsweetened varieties to prevent overwhelming sweetness in the filling.

Assembly and Storage Tips

Once your cakes have cooled completely, assembling them properly will enhance their overall structure and taste. As you layer the filling, spreading it evenly is crucial to avoid any imbalance that could cause the layers to slip or slide. I like to use an offset spatula for this—it gives great control and smoothness. You can also dust the top layer with cocoa powder or powdered sugar for a touch of elegance.

If you want to prepare ahead of time, both the cakes and the filling can be made a day in advance. Store the cooled cakes in an airtight container at room temperature, and keep the filling refrigerated. When you're ready to serve, reassemble and let them reach room temperature for the best flavor and texture. This is also a great cake to freeze; just wrap each layer well in plastic wrap and foil, and it will maintain its quality for up to three months.

Ingredients

Gather your ingredients for the Mini Heart Cake!

For the Cake:

1 ½ cups all-purpose flour
1 cup sugar
½ cup unsweetened cocoa powder
½ cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
¾ cup buttermilk

For the Coconut Vanilla Filling:

1 cup heavy cream
½ cup coconut milk
⅓ cup powdered sugar
1 tsp vanilla extract
½ cup shredded coconut

Mix and prepare each layer carefully!

Instructions

Follow these steps to create your Mini Heart Cakes!

Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans with butter and flour to prevent sticking.

Mix Ingredients

In a bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then add vanilla extract. In another bowl, whisk flour, cocoa, baking soda, and salt together.

Combine and Bake

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Pour the batter into the prepared pans and bake for 25 minutes or until a toothpick comes out clean.

Prepare the Filling

For the filling, whip heavy cream until soft peaks form. Gently fold in coconut milk, powdered sugar, vanilla extract, and shredded coconut until combined.

Assemble the Cakes

Once the cakes are cool, slice each cake in half horizontally. Spread a layer of coconut vanilla filling on the bottom half, then place the top half back on. Repeat with remaining cakes.

Enjoy your adorable Mini Heart Cakes!

Pro Tips

For added flavor, consider toasting the shredded coconut for a deeper taste. If you want extra decoration, top with fresh berries or chocolate shavings before serving.

Serving Suggestions

For serving, pair your Mini Heart Cake with a side of fresh fruit like strawberries or raspberries to add a pop of color and acidity, balancing the richness of the cake. A drizzle of chocolate sauce or a scoop of vanilla ice cream can also elevate your presentation—a simple touch that makes it feel gourmet without extra effort.

You can further enhance the coconut flavor by toasting some extra shredded coconut for garnishing. Simply place the coconut in a dry skillet over medium heat, stirring until golden brown. This not only adds a crunchy texture but also deepens the flavor of the cake, making it even more irresistible.

Variations and Customizations

Feel free to get creative with your cake flavors! You can substitute the cocoa powder with finely ground almonds or hazelnuts for a nut version. For a vibrant twist, consider adding a few drops of natural food coloring to the filling to create a pastel swirl effect that makes the cake even more delightful.

If you're looking for a lighter cake, you could even try making a vanilla sponge instead of using cocoa powder. This variation allows the coconut vanilla filling to shine with a delicate flavor that stands up well to any celebration, plus it caters to those who prefer a non-chocolate dessert.

Troubleshooting Common Issues

If you find that your cakes are doming in the center while baking, this is often a sign of too much baking powder or oven temperature being too high. A quick fix is to gently press down on the dome with a spatula as soon as you take them out of the oven, allowing them to flatten as they cool. Also, always bake at the temperature specified and avoid opening the oven door during the first half of baking to maintain stable heat.

One of the common pitfalls with the coconut filling is the integration. If you notice that it seems to separate or curdle, it may be due to whipping the cream too vigorously. Always fold gently to maintain the airiness of the cream. If you find it's still too runny, adding a bit more powdered sugar can help stabilize it, while also sweetening it a touch more if needed.

Questions About Recipes

→ Can I use different shapes for the cakes?

Absolutely! Feel free to use standard round pans or any shape you prefer.

→ How long will the cakes last?

The cakes can be stored in the refrigerator for up to 3 days, but they are best enjoyed fresh.

→ Can I make the filling ahead of time?

Yes, the coconut vanilla filling can be made a day in advance and stored in the refrigerator.

→ Is there a dairy-free option?

You can substitute the butter with a vegan butter alternative and use coconut cream instead of heavy cream for the filling.