Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup canned coconut cream, chilled; 1/2 cup mixed berries (strawberries, blueberries, raspberries); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Modern Inspiration

I absolutely adore making these mini heart cakes, especially when I'm trying to impress guests or celebrate a special occasion. The combination of light, fluffy cake and the rich, creamy coconut berry topping is irresistible. Not only are they visually stunning, but they're also surprisingly easy to make. Each bite is a delightful treat that melts in your mouth. With just a few ingredients and some simple steps, you can create a dessert that's both elegant and delicious, perfect for any gathering or a sweet indulgence for yourself.

Created by

Olwen Bradford

Last updated on 2026-01-14T08:25:35.137Z

When I first tried making mini heart cakes, I was surprised by how much joy they brought into my kitchen. I experimented with different toppings and found that the coconut berry cream perfectly complements the light, airy cake. The freshness from the berries balances the sweetness beautifully, and it's a crowd-pleaser!

One of my favorite tips is to whip the coconut cream until it forms soft peaks before mixing in the berries. This gives the topping a wonderful texture and makes each bite feel indulgent. It’s moments like this that remind me why I love baking—creating something beautiful and delicious that brings people together.

Why You'll Love This Recipe
Decadent combination of coconut and fresh berries
Adorable mini portions that are perfect for sharing
Light and fluffy cake texture that melts in your mouth

Understanding the Ingredients

The lightness of the mini heart cakes primarily comes from the combination of eggs and baking powder. The eggs create structure while adding moisture, and the baking powder ensures the cakes rise beautifully. It’s essential to use room temperature ingredients, particularly the butter and eggs, as this helps them blend more smoothly, resulting in a fluffy batter. If you forget to bring your eggs to room temperature, a quick soak in warm water for about 10-15 minutes can help.

For the Coconut Berry Cream, the choice of coconut cream over regular whipping cream adds a tropical twist and dairy-free option. Ensure that you use high-quality canned coconut cream, which has more fat content than regular coconut milk, to achieve rich, stable peaks when whipped. If you can’t find coconut cream, you can refrigerate a can of full-fat coconut milk overnight, then scoop out the cream that solidifies on top.

Mastering the Baking Process

When you bake your mini heart cakes, check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached. If the cakes start to crack on top, that may mean they were baked just a bit too long or the oven temperature was slightly too high. Remember to preheat your oven properly, ensuring an even bake, and keep the oven door closed for the first 20 minutes to prevent any sudden temperature drops.

Cooling is another crucial step—allow the cakes to stay in the pan for about 10 minutes before transferring them to a wire rack. This prevents the cakes from becoming soggy as they continue to steam in the pan. If you notice the edges sticking, gently run a knife around the perimeter before inverting to ensure they release smoothly.

Ingredients

Gather these ingredients before you start:

For the Mini Heart Cakes

1 cup all-purpose flour
3/4 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the Coconut Berry Cream

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

Once you have everything ready, you're set to start baking!

Instructions

Follow these steps to create your delicious mini heart cakes:

Prepare the Cake Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the milk and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease your heart-shaped cake pan. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Coconut Berry Cream

In a chilled mixing bowl, whip the coconut cream until soft peaks form. Add the powdered sugar and vanilla extract, and gently fold in the mixed berries. Be careful not to overmix; you want to keep some lovely berry chunks for texture.

Assemble and Serve

Once the cakes are cooled, carefully remove them from the pan. Generously top each mini heart cake with the coconut berry cream. Garnish with extra berries if desired and serve immediately!

Enjoy your delightful creations!

Pro Tips

For added flavor, try infusing the coconut cream with a hint of lime juice or zest for a tropical twist. Ensure your coconut cream is well chilled for the best whipping results.

Storage Tips

These mini heart cakes can be stored in an airtight container at room temperature for up to two days. However, the Coconut Berry Cream should be kept refrigerated and is best enjoyed within 24 hours of preparation to maintain its texture and freshness. If you plan on making the cakes ahead of time, consider freezing them. Wrap each cooled cake individually in plastic wrap and place them in a freezer-safe bag for up to three months.

When you're ready to enjoy the cakes after freezing, simply allow them to thaw at room temperature for about an hour, then prepare the Coconut Berry Cream fresh to top them off. This way, you can serve incredibly delicious, fresh mini desserts without having to do all the work right before an occasion.

Serving Variations

While the coconut berry topping is delightful, you can vary the flavors by using different fruits based on seasonal availability. Consider using tropical fruits like mango or passion fruit for a refreshing twist. You could also replace the berries with a lemon curd for a zesty take on the cream. Just keep in mind that if you use a more liquid topping, you may want to adjust how much powdered sugar you add to achieve a stable consistency.

For an elegant touch, serve the mini heart cakes on a platter dusted with powdered sugar or cocoa powder for a sophisticated finish. Pair them with a side of fresh mint leaves or a drizzle of chocolate sauce to elevate the presentation further and add layers of flavor.

Questions About Recipes

→ Can I use different fruits for the cream?

Absolutely! You can use any combination of fruits like mango, peaches, or even passion fruit for a unique flavor.

→ How do I store leftover cake?

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

→ Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free blend that measures 1:1.

→ What should I do if my coconut cream doesn’t whip?

Make sure you’re using full-fat coconut cream and it’s well chilled. If it still doesn’t whip, it might not have enough fat or may need a little more chilling.