Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter, softened; 2 eggs; 1 teaspoon vanilla extract; 1/4 cup milk; 1 cup coconut cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries)

Highlighted under: Modern Planning

I love creating desserts that combine a touch of elegance with delightful flavors, and this Mini Heart Cake with Coconut Berry Cream is one of my favorites. It combines moist, fluffy vanilla cake with a rich coconut cream and fresh berry topping. Perfect for any celebration, these mini cakes bring joy and sweetness to the table. Plus, their adorable heart shape makes them ideal for special occasions, like anniversaries or Valentine’s Day. Let’s get baking and create something beautiful together!

Created by

Briar Kensington

Last updated on 2026-01-14T05:49:34.543Z

When I first tried making mini cakes, I was amazed at how the individual portions added a personal touch to dessert. The heart-shaped cakes are not only visually appealing but also give everyone their own little treat. I experimented with layering the coconut cream to find the perfect balance of flavor, and it made all the difference.

Another thing I've learned is the importance of using fresh berries; they bring a tartness that beautifully contrasts the sweet cake and cream. This combination resulted in a dessert that's light yet satisfying. Plus, the love I put into shaping each cake shines through in every bite!

        Why You'll Love This Recipe
        Cute and charming heart shapes for every celebration
Rich coconut flavor elevated by fresh, vibrant berries
Easy to customize with your favorite fruits or extracts

      

Baking Tips for Perfect Mini Cakes

When baking the mini heart cakes, it’s crucial to ensure your oven is properly preheated to 350°F (175°C) before placing the cakes inside. An oven thermometer can help confirm the accuracy of your temperature settings. Baking in heart-shaped pans can sometimes lead to uneven baking due to their shape, so rotate the pans halfway through the baking time to promote even cooking and browning.

Keep an eye on your cakes as they bake, especially after the 20-minute mark. The cakes should spring back lightly when touched and a toothpick inserted into the center should come out clean. If your cakes seem to be browning too quickly, you can loosely cover them with aluminum foil for the last few minutes to prevent burning.

Coconut Berry Cream Secrets

The coconut berry cream is the star of this dessert, providing a rich, tropical flavor that pairs beautifully with the light vanilla cake. For the best results, use full-fat coconut cream that’s chilled; this will ensure it whips up fluffy and holds its shape. If you cannot find coconut cream, a full-fat canned coconut milk will work if you refrigerate it overnight and scoop the solid cream from the top.

Whipping the coconut cream with powdered sugar not only adds sweetness but also helps stabilize the cream, making it ideal for layering. If you're looking for a lighter cream, consider replacing some of the coconut cream with Greek yogurt for a tangy twist.

Ingredients

For the Cake

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

For the Coconut Berry Cream

1 cup coconut cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)

Make sure to read through the steps before you begin for a smooth baking experience!

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla. In a separate bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until just combined.

Bake the Cakes

Grease your heart-shaped cake pans and pour the batter evenly into each mold. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing them from the pans.

Make the Coconut Berry Cream

While the cakes are cooling, whip the coconut cream with powdered sugar and vanilla extract until fluffy. Gently fold in the mixed berries, reserving some for garnishing.

Assemble the Mini Cakes

Once the cakes are cool, remove them from their molds. Place a layer of coconut berry cream on top of each cake, then stack another cake on top and repeat. Finish with a dollop of cream and a sprinkle of fresh berries.

Enjoy these delightful mini cakes at your next gathering!

Pro Tips

For an extra touch, you can add a drizzle of chocolate syrup or a sprinkle of shredded coconut on top before serving.

Variations and Substitutions

Feel free to customize your mini heart cakes by experimenting with different flavors in your batter. Almond extract can be a delightful substitute for vanilla, adding a subtle nuttiness. Alternatively, you can infuse the batter with citrus zest, like lemon or orange, for a refreshing twist that complements the coconut cream.

For a dairy-free option, use vegan butter and a plant-based milk such as almond milk or oat milk. The texture will remain fluffy and moist, making these cakes suitable for guests with dietary restrictions.

Storage and Make-Ahead Tips

If you want to prepare the mini heart cakes ahead of time, they can be baked up to two days in advance. Store them in an airtight container at room temperature, ensuring they are completely cool before sealing. This prevents moisture buildup which can lead to soggy cakes.

The coconut berry cream, however, is best made fresh. It can be mixed a few hours before serving and stored in the refrigerator, covered tightly. Just give it a quick whip again before spreading on the cakes to maintain its fluffy texture.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and assemble them just before serving.

→ Can I use different fruits?

Absolutely! Feel free to swap out the berries for your favorite fruits, such as peaches or mango.

→ Is there a dairy-free option?

Yes, you can use dairy-free butter and substitute plant-based milk in the recipe.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days.