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: 10 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 cup sweetened shredded coconut; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely love making these Mini Heart Cakes with Coconut Cream, especially for special occasions. The combination of rich chocolate and light, fluffy coconut cream makes for a delightful treat that everyone adores. I enjoy this recipe not just for its charming presentation, but also for the enjoyable process of creating such sweet bite-sized desserts. Each mini cake is crafted with tender care and I find that the vibrant taste of coconut really elevates the flavor profile. They are sure to impress at any gathering!

Created by

Adele Summers

Last updated on 2026-01-12T01:34:13.956Z

When I first made these Mini Heart Cakes, it felt like a little piece of art. The challenge was creating a balance between the chocolate cake and the coconut cream, but oh, did it pay off! The moistness of the cake paired beautifully with the light cream, making each bite heavenly.

I remember experimenting with the coconut flavor, enhancing it with a hint of vanilla and some sweetened shredded coconut. This detail transformed the cream into something extraordinarily luscious. Now, it's my go-to dessert for birthdays and anniversaries!

        Why You'll Love This Recipe
        Delicate chocolate cake that melts in your mouth
Luxurious coconut cream topping bursting with flavor
Adorable heart shapes make them perfect for gifting

      

Ingredient Insights

The choice of cocoa powder in this recipe plays a pivotal role in achieving the rich, chocolatey flavor of the mini heart cakes. Opt for a high-quality unsweetened cocoa powder, as it contributes to the depth of flavor without adding sweetness. You can also experiment with Dutch-processed cocoa, which will yield a darker cake with a slightly different taste due to its alkalization process. When measuring flour, always spoon it into the measuring cup and level it off to avoid packing, which can lead to dry cakes.

Using unsalted butter gives you control over the salt content in your cake, allowing the rich chocolate flavor to shine. If you're looking for a dairy-free option, coconut oil can be a suitable substitute. Melted coconut oil can keep the cakes tender and still add a hint of coconut flavor that harmonizes beautifully with the coconut cream topping.

Baking Techniques

To achieve perfect mini heart cakes, consider the temperature of your ingredients before mixing. Using room temperature eggs and milk can help create a smoother batter that incorporates air more easily, leading to a lighter texture. One key to avoiding overmixing is to stop as soon as the dry and wet ingredients are just combined. This will ensure your cakes maintain their delicate crumb.

When baking, it’s essential to check your cakes with a toothpick around the 18-minute mark. Ovens can vary, and you want to avoid overbaking, which leads to dry cakes. Ideally, the toothpick should come out clean or with a few moist crumbs attached. After baking, allow the cakes to cool in the pan before transferring them gently to a cooling rack; rushing this step can cause them to break.

Ingredients

Gather these delightful ingredients to create your perfect mini heart cakes:

For the Chocolate Cakes

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

For the Coconut Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup sweetened shredded coconut
1 tsp vanilla extract

Make sure to have all your ingredients ready to bring these adorable cakes to life!

Instructions

Follow these simple steps to create your Mini Heart Cakes:

Prepare the Cake Batter

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk. Gradually mix the wet ingredients into the dry ingredients until fully combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease a heart-shaped mini cake pan and fill each mold with the batter. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pan for 10 minutes before transferring them to a cooling rack.

Make the Coconut Cream

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until firm peaks form. Gently fold in the shredded coconut and vanilla extract until well combined.

Assemble the Cakes

Once the cakes are completely cool, place them on a serving platter. Generously dollop the coconut cream on top of each mini heart cake. Decorate with extra shredded coconut if desired.

Enjoy your adorable Mini Heart Cakes with Coconut Cream—perfect for sharing!

Pro Tips

For extra coconut flavor, you can use coconut milk in the cake batter. Additionally, using unsweetened coconut in the cream can offer a nice contrast to the sweetness of the cake.

Storing and Serving

These mini heart cakes can be stored in an airtight container at room temperature for up to two days, but I recommend refrigerating them if you want to keep them fresh for longer. The coconut cream can be made a day ahead and stored separately in the fridge. Just give it a quick whisk before dolloping it on the cakes to restore its consistency.

For serving, these cakes look stunning on a decorative platter. To elevate their appearance, you can sprinkle some additional shredded coconut on top of the coconut cream or even add fresh berries for a pop of color. A drizzle of chocolate sauce can also enhance the visual appeal and flavor.

Variations and Customizations

Feel free to customize the flavors of your coconut cream topping. Adding a tablespoon of coconut extract or a splash of rum can intensify the coconut taste. To make these cakes a bit more interesting, you could mix in some crushed pineapples or other tropical fruits into the coconut cream for a fruity twist.

If you want to switch up the flavor of the cakes, consider incorporating a zest from an orange or a lemon into the batter for a refreshing citrus note. Alternatively, adding a couple of tablespoons of espresso powder can provide a mocha flavor that pairs wonderfully with chocolate.

Questions About Recipes

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day before and store them in an airtight container. Add the coconut cream shortly before serving.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipping cream alternative for a lighter version.

→ Can I use other shaped cake pans?

Absolutely! Feel free to use any cake pan shape you desire—just adjust the baking time accordingly.

→ How do I store the leftover cakes?

Keep any leftover cakes in an airtight container in the refrigerator for up to 3 days.