Mini Heart Cake with Coconut Cream

Name: Mini Heart Cake with Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 large egg; 1 cup heavy cream; 1/2 cup coconut cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; Toasted coconut flakes for garnish

Highlighted under: Baking & Desserts

I absolutely love making these Mini Heart Cakes topped with Coconut Cream. They are perfect for special occasions or a sweet treat for any day. The combination of rich, moist cake and creamy coconut is simply irresistible! I often make them for my friends’ gatherings and they always leave everyone asking for the recipe. Plus, the heart shape adds a lovely touch that makes them extra special. With just a few ingredients and simple steps, you’ll have little cakes that look as delightful as they taste!

Created by

Clara Jennings

Last updated on 2026-01-12T00:31:13.868Z

When I first made this Mini Heart Cake, I was surprised by how simple yet elegant it turned out. The moistness of the cake combined with the luscious coconut cream was a match made in heaven! I suggest using fresh coconut if you can, as it makes a world of difference in flavor and texture.

One of the best parts of this recipe is the heart shape, which really brings an element of love to any occasion. I’ve also found that sprinkling a few toasted coconut flakes on top enhances the presentation and adds a delightful crunch. Trust me, your guests will adore these little cakes!

        Why You'll Love This Recipe
        Irresistible combination of rich chocolate and fresh coconut
Adorable heart shape perfect for any occasion
Easy to make and can be prepared ahead of time

      

Mastering the Cake Batter

When creating the batter for these Mini Heart Cakes, it’s crucial to avoid overmixing after combining the wet and dry ingredients. Overmixing can lead to a dense texture, which is not what you want in a light and airy cake. A light, gentle folding technique is ideal; mix just until you no longer see dry flour for the best results. This method allows the batter to retain some air, leading to a fluffier cake once baked.

Additionally, the balance of cocoa powder to flour plays a significant role in achieving the desired chocolaty flavor without overwhelming the sweetness. If you're in need of a lighter chocolate flavor, consider reducing the cocoa powder by a tablespoon and increasing the flour accordingly. This subtle adjustment can make a notable difference in the overall taste and texture, catering to varying preferences.

Whipping Up Coconut Cream

For the coconut cream topping, achieving the right texture is paramount. Begin by ensuring your heavy cream is very cold; I even chill the mixing bowl for about 10 minutes to help with the whipping process. Beat the cream until soft peaks form before gently folding in the coconut cream, as this preserves the lightness of the whipped cream. If the cream is overwhipped, it can become grainy, so stop beating as soon as the peaks are visible.

If you're looking to make this dish dairy-free, consider using an alternative like coconut whipped cream or a plant-based heavy cream. Most brands can substitute seamlessly, but ensure you check for stability in your chosen product, as some non-dairy creams may deflate more easily than their dairy counterparts.

Storage and Serving Suggestions

These Mini Heart Cakes can be made ahead of time, making them a great option for parties or gatherings. Once cooled and topped with coconut cream, they can be stored in the refrigerator for up to two days. However, if you plan to store them, add the coconut topping just before serving to keep it fresh and fluffy. The toasted coconut flakes can also be kept in an airtight container for added crunch whenever you need them.

For a delightful serving twist, consider pairing the cakes with fresh fruit, such as berries or sliced mango, which complement the rich chocolate and creamy topping beautifully. You can create a mini dessert platter by using various heart-shaped molds with different flavors to enhance the visual appeal and flavor variety for your guests.

Ingredients

For the Mini Heart Cakes

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

For the Coconut Cream Topping

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

Gather all your ingredients before starting to ensure a smooth baking experience.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your mini heart cake pan to prevent sticking.

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the milk, vegetable oil, vanilla extract, and egg until smooth.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, stirring just until combined. Do not overmix.

Bake the Cakes

Pour the batter into the prepared heart-shaped molds and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Make Coconut Cream Topping

While the cakes are baking, whip the heavy cream until soft peaks form. Gently fold in the coconut cream, powdered sugar, and vanilla extract.

Assemble the Cakes

Once the cakes are cooled, remove them from the molds. Top each mini heart cake with a generous dollop of coconut cream and sprinkle with toasted coconut flakes.

Serve your Mini Heart Cakes chilled or at room temperature for the best flavor!

Pro Tips

For an extra pop of flavor, consider adding a few drops of coconut extract to the cake batter.

Troubleshooting Common Issues

If your Mini Heart Cakes come out denser than expected, it could be due to overmixing or measuring inaccuracies with flour. Always measure your flour using the spoon-and-level method: fluff the flour, spoon it lightly into the measuring cup, and level it off. This helps prevent packing, which can lead to excess flour and density in your cakes.

Another common issue might be cakes that stick to the pan. To ensure easy release, thoroughly grease the molds and consider using a light dusting of cocoa powder in addition to flour. This will also keep the cakes from having a floury residue on the surface, providing a prettier presentation.

Variations to Try

While the original recipe is delightful, don’t hesitate to add your own twist! You can substitute the cocoa powder for ground nuts to make a gluten-free version by using almond or hazelnut flour. This adds a unique flavor while maintaining moistness. Additionally, try integrating different extracts, such as coconut or almond, to the cake batter for enhanced flavor profiles.

For more texture, consider mixing mini chocolate chips into the batter before baking. They melt slightly and provide delightful bursts of chocolate in every bite. You could also add a hint of sea salt on top of the coconut cream for a sweet and salty contrast that is simply irresistible!

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes! You can bake the cakes a day in advance and store them in an airtight container. Just add the coconut cream topping right before serving.

→ Is there a substitute for egg in this recipe?

You can use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) as a substitute for the egg in this recipe.

→ Can I use a different type of flour?

Yes, you can substitute whole wheat flour or gluten-free flour, but keep in mind that texture may vary slightly.

→ How should I store leftover cakes?

Store any leftover mini heart cakes in an airtight container in the refrigerator for up to 3 days.