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 granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup coconut milk; 1/4 cup unsalted butter, melted; 1 egg; 1 tsp vanilla extract; 1 cup heavy cream; 1/2 cup coconut milk; 2 tbsp powdered sugar; 1 tsp vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Baking Moments

I absolutely adore baking sweet treats, and this Mini Heart Cake with Coconut Cream is one of my favorites. The combination of light, fluffy cake and creamy coconut frosting makes for a delightful dessert. When I made these mini cakes for a recent gathering, they were a hit—everyone loved the beautiful heart shape and the tropical flavors. Plus, they are surprisingly easy to whip up, making them perfect for special occasions or just a sweet indulgence at home. Trust me, your loved ones will appreciate the effort!

Created by

Adeline Morris

Last updated on 2026-01-12T03:34:15.865Z

When I first decided to create this recipe, I wanted something that not only looked beautiful but also tasted incredible. I experimented with different ratios of flour to sugar until I found the perfect balance that resulted in a moist, tender cake. Using coconut milk in both the cake and the frosting intensifies the flavor and pairs beautifully with the light vanilla notes.

I also discovered that using heart-shaped molds not only adds a lovely presentation but makes portion control easier, ensuring everyone gets just the right amount of sweetness. These mini cakes are perfect for celebrations, and I love sharing them with friends and family!

Why You'll Love This Recipe
Adorably shaped and perfect for gifting.
Rich coconut flavor that perfectly complements the cake.
Light yet indulgent texture that pleases every palate.

Mastering the Mini Heart Shape

Working with heart-shaped molds can be tricky, but they create an unmistakable charm for any occasion. To achieve the best shapes, ensure your molds are well-greased before pouring in the batter. This will help release the cakes cleanly without losing their definition. If you find your cakes sticking, try using parchment paper at the bottom of the molds for an easy release.

When filling the molds, aim for a level fill to ensure even baking. This can help prevent overflow and unevenness. A simple trick is to use a piping bag for precision; it can make pouring the batter easier and reduce mess while ensuring that each mold is filled equally.

The Importance of Coconut Ingredients

Coconut milk is a key ingredient that adds richness and moisture to the cake. I recommend using full-fat coconut milk for the best flavor and texture. If you have coconut cream on hand, you can also use it; just dilute it slightly with water to achieve the equivalent consistency of coconut milk.

The heavy cream in the frosting is crucial for achieving that fluffy, cloud-like texture. Ensure it's chilled before whipping, as this helps in achieving stable peaks. If you're looking for a non-dairy alternative, coconut cream works well too; simply whip it similarly for an equally luscious frosting.

Ingredients

For the Cake

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

For the Coconut Cream Frosting

1 cup heavy cream
1/2 cup coconut milk
2 tbsp powdered sugar
1 tsp vanilla extract
Toasted coconut flakes for garnish

Instructions

Prepare the Cake Mixture

Preheat your oven to 350°F (175°C) and grease the heart-shaped molds. In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the coconut milk, melted butter, egg, and vanilla until well combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth.

Bake the Cake

Pour the batter into the molds and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the molds for a few minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, whip the heavy cream until soft peaks form. Then add the coconut milk, powdered sugar, and vanilla, continuing to whip until stiff peaks form. Be careful not to overwhip.

Frost the Mini Cakes

Once the cakes are completely cooled, pipe or spread the coconut cream frosting over the top of each mini cake. Finish with a sprinkle of toasted coconut flakes for an extra touch!

Pro Tips

For best results, chill your mixing bowl and beaters before whipping the cream. This helps achieve a better volume and texture for your frosting.

Make-Ahead Tips

These mini heart cakes can be prepared in advance, making them an excellent choice for parties. After baking and cooling, you can freeze the un-frosted cakes for up to one month. Just wrap them tightly in plastic wrap, and store them in an airtight container. When ready to serve, thaw them overnight in the refrigerator before frosting.

The coconut cream frosting can also be made ahead. However, for the best texture, whip it just before serving. If you want to prep it in advance, keep it stored in an airtight container in the fridge. Simply re-whip it briefly before use to restore its fluffiness.

Variations and Serving Suggestions

For a creative twist, consider adding other flavors to your mini heart cakes. Lemon zest or vanilla bean paste can enhance the cake batter gently. You could also fold in mini chocolate chips or chopped nuts for a delightful surprise in each bite.

When it's time to serve, these mini cakes look lovely alongside a tropical fruit salad or a scoop of coconut sorbet. Not only do they complement the flavors, but they also add a refreshing contrast to the richness of the cake and frosting.

Questions About Recipes

→ Can I use a different type of milk?

Yes, you can substitute almond milk or any other non-dairy milk, but it may slightly alter the flavor and texture.

→ How do I store the leftover cakes?

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Frost just before serving to maintain freshness.

→ Can I freeze the mini heart cakes?

Absolutely! Freeze the unfrosted cakes for up to 2 months. Thaw and frost before serving.

→ What if I don't have heart-shaped molds?

You can use round cake pans and then cut them into heart shapes after baking, or use any shape you prefer!