Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1 cup mixed berries (strawberries, blueberries, raspberries); 1 tablespoon fresh lime juice; 1 teaspoon vanilla extract

Highlighted under: Modern Planning

When I decided to create this Mini Heart Cake with Coconut Berry Cream, I aimed to blend rich flavors and playful presentation. I love how the fluffy cake pairs beautifully with the sweet and tangy coconut berry cream. It's a delightful treat that can turn any occasion into a mini celebration, whether it's Valentine's Day or just an ordinary day that needs a touch of sweetness. This recipe truly encapsulates my passion for baking, and I’m excited to share it with you!

Created by

Briar Kensington

Last updated on 2026-01-14T08:21:34.828Z

I remember the first time I made this Mini Heart Cake; it was for a friend’s birthday party. I wanted to create something special that combined the joy of cake with the freshness of berries. I experimented with a coconut cream base, which I found perfectly complements the berry topping. The cake was a hit, and I learned the secret is to let the cream chill for a bit, allowing the flavors to meld beautifully.

As I perfected the recipe, I found that baking the mini cakes in heart-shaped molds not only made them adorable but also ensured even cooking. The coconut and berries provide a refreshing contrast to the sweetness of the cake. Trust me, every bite is a blend of joy and flavor that will leave your taste buds dancing!

        Why You Will Love This Recipe
        Cute heart shape that’s perfect for gifting
Creamy coconut and vibrant berry flavors combined
Great for various occasions, from parties to simple desserts

      

Understanding the Ingredients

The key to achieving the light and fluffy texture in the mini cakes lies in the creaming method we use for the butter and sugar. This process incorporates air into the mixture, which helps the cake rise during baking. Be sure to beat the butter and sugar together until the mixture is very pale and fluffy—this usually takes about 3-5 minutes on medium speed. Using unsalted butter allows you to control the amount of salt in the recipe, which is crucial for flavor balance.

When making the coconut berry cream, the temperature of your ingredients matters. Using cold heavy whipping cream helps you to achieve and maintain the fluffy texture that you're aiming for. I recommend chilling your mixing bowl in the freezer for about 10 minutes before starting. This will help the cream whip up faster and hold its shape better, especially when you fold in the coconut cream and berries, enhancing both the flavor and visual appeal of your dessert.

Tips for Perfect Baking

Baking times can vary slightly based on your oven's calibration and the material of your cake molds. It's always a good idea to start checking your cakes at the lower end of the baking time—20 minutes in this case—to prevent over-baking. Look for golden edges and a springy center when gently touched. If you insert a toothpick in the center and it comes out with wet batter, they need more time; but if there are only a few crumbs, you're ready to cool them down!

If you don't have heart-shaped molds, you can use standard cupcake tins or any other small cake pans. Just be sure to adjust the baking time as necessary—cupcakes may need around 15-20 minutes. Also, consider using silicone baking molds for easier release. If you prefer a more intense berry flavor in your cream, you could blend the berries before folding them in. Just remember to adjust the sugar based on the sweetness of your berries!

Ingredients

For the Mini Cakes

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

For the Coconut Berry Cream

1 cup heavy whipping cream
1/2 cup coconut cream
1/4 cup powdered sugar
1 cup mixed berries (strawberries, blueberries, raspberries)
1 tablespoon fresh lime juice
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in vanilla. In a separate bowl, whisk flour, baking powder, and salt together. Gradually add the dry ingredients to the wet mixture.

Bake the Cakes

Grease mini heart-shaped cake molds and fill them with the batter, being careful not to overfill. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the molds for about 10 minutes before transferring them to a wire rack.

Make the Coconut Berry Cream

In a large bowl, combine heavy whipping cream, coconut cream, powdered sugar, and vanilla. Beat until soft peaks form. Fold in the mixed berries and lime juice. Chill the cream in the refrigerator for at least 15 minutes.

Assemble the Cake

Once the mini cakes are fully cooled, carefully remove them from the molds. Top each mini heart cake generously with the coconut berry cream. You can decorate with additional berries for a beautiful presentation.

Pro Tips

For an extra twist, try adding a berry compote layer between the cake and the cream for added sweetness and flavor.

Serving Suggestions

These mini heart cakes are stunningly versatile. For a romantic touch, serve them with a side of fresh fruit or a light drizzle of raspberry or passionfruit sauce. Pairing them with a scoop of vanilla ice cream also adds a delectable contrast to the creamy coconut berry topping and offers a wonderful temperature contrast—cold ice cream against the fluffy cake will elevate the experience.

If you're hosting a party, consider making a small cake tower by stacking the mini cakes on a decorative cake stand. For added flair, you can garnish with mint leaves or edible flowers, giving your dessert a visually appealing lift. Serve them with a sparkling beverage like rosé champagne or a fruity mocktail to complement the flavors.

Storage and Make-Ahead Tips

You can prepare the mini cakes a day ahead of your event. Once cooled, wrap them in plastic wrap and store them in an airtight container at room temperature. If you want to store them for longer, consider freezing them. Place the cooled cakes in a single layer in a freezer-safe bag for up to a month. Just be sure to thaw them in the fridge overnight before serving them with the fresh coconut berry cream.

The coconut berry cream is best served fresh, but if you have leftovers, store it in the refrigerator for up to 2 days. Just give it a quick whip with a hand mixer to restore its fluffy texture before re-serving. This combination of make-ahead and storage tips ensures your mini heart cakes remain a delightful treat whenever enjoyed!

Questions About Recipes

→ Can I use different types of berries?

Absolutely! Feel free to use any berries you like, such as blackberries or cherries.

→ How do I store leftover cakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend instead of all-purpose flour.

→ Is it possible to make the cakes in advance?

Sure! You can bake the cakes a day ahead and assemble them right before serving.