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: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup coconut cream, chilled; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Coconut flakes for garnish

Highlighted under: Baking & Desserts

I love creating sweet treats that not only taste good but also look adorable. This Mini Heart Cake with Coconut Cream is perfect for celebrating special moments or just indulging in something a little whimsical. With a light, fluffy vanilla base and the creamy richness of coconut, this cake is a little bite of heaven. Plus, it’s simple to make! I found that using fresh coconut milk elevates the flavor, making each slice so irresistibly delicious. Join me in making this charming dessert that’s sure to delight anyone who takes a bite.

Created by

Heidi Lawson

Last updated on 2026-01-12T01:52:10.049Z

Creating this Mini Heart Cake has been a delightful journey in my kitchen. I wanted to make something special that carries the charm of love and joy without being overly complicated. By using a simple vanilla sponge cake recipe and enhancing it with rich coconut cream, I discovered that the texture becomes incredibly soft and moist, perfect for those who adore coconut!

Each layer of this cake really shines when paired with the velvety whipped coconut topping. A little hint: I recommend chilling the coconut cream before whipping it for the fluffiest result! It’s these finer details that make the cake not just visually appealing, but a joy to eat, too.

        Why You'll Love This Cake
        Light and fluffy vanilla sponge
Rich coconut cream that adds a tropical twist
Cute heart shape perfect for celebrations

      

Understanding the Ingredients

The foundation of this Mini Heart Cake lies in its simple yet effective ingredients. Using all-purpose flour gives the cake a soft, open crumb, while the sugar not only sweetens but also contributes to moisture. When measuring the flour, be sure to spoon it into the cup and level it off for accuracy. This prevents the cake from becoming too dense, which can happen if you pack the flour down.

Incorporating fresh milk and vegetable oil enhances the cake's texture, keeping it moist and airy. If you need a dairy-free option, almond or oat milk can be substituted without affecting the overall outcome. The egg is crucial for binding and ensuring the cake rises properly; be cautious not to skip it, as this affects both texture and taste.

Technique Tips for Baking Success

Preheating your oven to the correct temperature ensures even baking. A temperature of 350°F (175°C) is ideal for this heart-shaped cake, helping it puff up nicely while forming a light golden top. Use an oven thermometer if you're unsure about your oven's accuracy. Remember that oven temperatures can vary, so start checking for doneness a few minutes early by inserting a toothpick—it should come out clean or with just a few moist crumbs.

When assembling the cake, ensure that it has cooled completely before spreading the coconut cream. This prevents the cream from melting and helps retain its fluffy texture. I recommend using a spatula to apply the cream evenly, starting from the center and working your way outwards.

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 milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

For the Coconut Cream

1 cup coconut cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Coconut flakes for garnish

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan.

Mix the Dry Ingredients

In a bowl, combine flour, sugar, baking powder, and salt. Mix well.

Combine Wet Ingredients

In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick comes out clean.

Prepare Coconut Cream

Whip the chilled coconut cream with powdered sugar and vanilla extract until fluffy.

Assemble the Cake

Once the cake is cool, remove it from the pan, spread the coconut cream on top, and garnish with coconut flakes.

Pro Tips

For best results, ensure your coconut cream is cold before whipping. This helps achieve that perfect, fluffy texture.

Storage and Make-Ahead Options

This Mini Heart Cake can be made ahead of time, which is perfect for events or celebrations. You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. This helps to maintain its moisture and flavor. If you plan to make it several days ahead, consider freezing the cake without the coconut cream, wrapped tightly in plastic, for up to three months.

When ready to serve, simply thaw the cake at room temperature. Prepare the coconut cream fresh for the best texture and flavor. It can be whipped together in under five minutes, making it a quick finish to an already prepped dessert.

Serving Suggestions and Variations

For a beautiful presentation, consider adding fresh fruit toppings like sliced strawberries or kiwi in addition to the coconut flakes. The acidity of the fruit complements the creamy sweetness, creating a delightful combination. You can also drizzle a light passion fruit syrup over the top for a tropical flair—just mix equal parts passion fruit juice and sugar until dissolved.

If you’re interested in flavor variations, try experimenting with different extracts. For example, a teaspoon of almond extract can add a nutty depth to the cake. You could also incorporate a layer of chocolate ganache instead of coconut cream for a rich twist that still embraces the heart-shaped theme.

Questions About Recipes

→ Can I use regular cream instead of coconut cream?

Yes, but using coconut cream gives a unique flavor that complements the cake beautifully.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend.

→ How long will the cake stay fresh?

The cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

→ Can I add fruit to this cake?

Absolutely! Adding fresh berries on top can add a lovely burst of flavor.