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: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup coconut cream (chilled); 1/2 cup mixed berries (strawberries, blueberries, raspberries); 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Easy Baking Favorites

I absolutely adore making mini heart cakes, especially when they’re topped with a luscious coconut berry cream. This recipe came to life during a weekend baking session when I wanted something fun and festive for our family gathering. The light, fluffy cake pairs beautifully with the creamy, tropical-tasting frosting, creating a lovely balance of flavors. Plus, the mini size adds a charming touch that makes everyone feel special as they enjoy their own little dessert. It’s a definite crowd-pleaser that’s surprisingly easy to whip up!

Created by

Lucy Thompson

Last updated on 2026-01-14T06:45:35.179Z

When I first tried making a heart-shaped cake, I was delighted by how easily it captured the essence of love and celebration. With this Mini Heart Cake, I played around with different flavors until I settled on a coconut-infused base, which adds a delightful twist. I also learned that using coconut cream in the frosting not only enhances the texture but also brings a refreshing taste that pairs perfectly with the berries.

One tip that transformed my cakes from simple to spectacular was experimenting with freezing the berries before adding them to the cream. This not only entrenches the berry flavors but also keeps the sweetness balanced with the coconut. You can serve these cute little cakes for any occasion—trust me, they’ll be the star of the dessert table!

Why You'll Love This Recipe
Cute and charming heart shape perfect for celebrations
Refreshing coconut flavor combined with bursts of berry sweetness
Individual servings make it easy to share and enjoy

Choosing the Right Ingredients

For the best results in your Mini Heart Cake, it's essential to use high-quality ingredients. The unsalted butter should be at room temperature to achieve the perfect creaming texture with the sugar. This step not only helps in creating a fluffy cake but also ensures a uniform distribution of flavor throughout the batter. If you find yourself without unsalted butter, feel free to substitute with salted but make sure to adjust the added salt in the recipe accordingly.

The choice of berries in the coconut cream is also crucial. Fresh berries will offer a pops of flavor and a beautiful color contrast to the creamy texture. However, if fresh berries are out of season, you can use frozen berries; just ensure you thaw them completely and pat them dry before use to prevent additional moisture in the cream.

Baking Tips for Perfect Mini Cakes

When baking, precise oven temperature can be critical. Make sure to properly calibrate your oven to 350°F (175°C), as an incorrect temperature could lead to overbaking or uneven cakes. An oven thermometer can help verify your oven’s accuracy. You’ll know the cakes are done when the edges start to pull away from the pan and a toothpick inserted in the center comes out clean—not wet or sticky. This careful attention ensures a light and fluffy texture that’s ideal for layering.

Be mindful of the cooling process as well. Once you remove the cakes from the oven, allow them to cool in the pans for about 10 minutes. This will help them firm up, making it easier to remove them without breaking. Afterward, you can turn them out onto a wire rack to cool completely, ensuring a sturdy base for your coconut berry cream.

Ingredients

Gather the following ingredients to begin making your delicious Mini Heart Cakes:

For the Cake

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

For the Coconut Berry Cream

1 cup coconut cream (chilled)
1/2 cup mixed berries (strawberries, blueberries, raspberries)
2 tbsp powdered sugar
1 tsp vanilla extract

Make sure to follow the steps precisely to enjoy the full flavor of these delightful mini cakes!

Instructions

Follow these steps to create your Mini Heart Cake:

Preheat the Oven

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

Mix Cake Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in eggs, milk, and vanilla, and mix until smooth. Gradually stir in flour, baking powder, and salt.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Prepare the Coconut Berry Cream

In a separate bowl, whip the chilled coconut cream with powdered sugar and vanilla until fluffy. Gently fold in mixed berries.

Assemble the Cakes

Once the cakes are cool, carefully remove them from the pans. Spread a layer of coconut berry cream between the layers and on top of each mini heart cake.

Serve and Enjoy

Decorate with extra berries if desired and serve these adorable treats to your friends and family!

Enjoy your delicious Mini Heart Cakes with Coconut Berry Cream!

Pro Tips

For an extra touch, sprinkle some shredded coconut on top of the frosting for added texture and flavor.

Storing and Serving

These Mini Heart Cakes can be prepared in advance, which makes them a fantastic option for parties or gatherings. Once assembled, store them in an airtight container in the refrigerator. They’ll keep well for up to three days, and the flavors will meld beautifully. Just be sure to eat them within this timeframe for the freshest taste, as the berries may start to break down after a few days.

Serving suggestions can elevate your presentation as well. You might consider garnishing the cakes with fresh mint leaves or a drizzle of additional coconut cream for an extra tropical flair. If you're feeling adventurous, a sprinkle of toasted coconut on top will add both flavor and texture, making these mini desserts even more delightful.

Variations to Explore

Feel free to experiment with flavors in both the cake and the cream. For instance, adding a tablespoon of lemon zest to the cake batter can brighten the flavor profile. If coconut isn't your favorite, substituting it with whipped cream or mascarpone can yield a different but equally delicious dessert. Just mix in the same way you would with the coconut cream.

For the berry cream, consider mixing in some citrus juice for a tangy twist or even a splash of rum extract for an adult variation. Using a different kind of fruit, like peaches or mango, can also change the personality of this dessert entirely, while maintaining the same beloved heart shape.

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute with almond or coconut flour, but adjustments may be needed for moisture.

→ How do I store leftovers?

Keep them in an airtight container in the fridge for up to three days.

→ Can I make these ahead of time?

Absolutely! You can bake the cakes a day ahead and frost them just before serving.

→ What other toppings can I use?

Feel free to get creative! Chocolate shavings, nuts, or other fruits pair well with this recipe.