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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup coconut milk; 1/4 cup melted butter; 1 teaspoon vanilla extract; 1/2 cup shredded coconut; 1 cup coconut cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries)

Highlighted under: Everyday Baking Collection

I love creating desserts that not only taste divine but also make a stunning presentation. This Mini Heart Cake with Coconut Berry Cream is one of those recipes that never fails to impress. The delicate flavors of coconut and berry blend beautifully, making each bite a refreshing treat. I especially enjoy preparing this cake for special occasions, where its charming heart shape adds a personal touch. With a little patience and love, you can create this delightful dessert that is sure to steal the show and capture hearts.

Created by

Rachel Green

Last updated on 2026-01-14T02:25:34.786Z

When I first made this Mini Heart Cake, I was amazed at how easily it came together. I experimented with a coconut-flavored sponge cake that's fluffy and light, which perfectly complements the creamy berry topping. The vibrant colors of the berries, combined with the white cream, create a beautiful contrast, making it not just delicious but visually stunning.

One of my favorite tips is to chill the coconut cream before whipping it. This ensures it becomes wonderfully fluffy and holds its shape better when layered over the cake. The result is a cake that tastes as good as it looks, perfect for sharing with loved ones!

        Why You'll Love This Recipe
        Rich coconut flavor paired with fresh, tart berries
Adorable heart shape perfect for gifting
Light, fluffy texture that is irresistibly good

      

Perfecting the Cake Texture

The texture of the mini heart cake is light and fluffy, which is crucial for a delightful bite. To achieve this, ensure that you don't overmix when combining the wet and dry ingredients. Mix until just combined, as this helps to keep the cake tender. If you notice the batter becoming too thick, gently fold in a small amount of coconut milk to lighten it without compromising the structure.

Using room temperature eggs can also significantly impact the cake's rise, as they incorporate more air when beaten. For best results, take them out of the fridge about 30 minutes before starting. The melted butter should be cooled slightly before adding it to the eggs and coconut milk, which helps maintain the airiness of the batter.

Coconut Berry Cream Variations

While the coconut berry cream is delightful as is, you can customize it by experimenting with different types of berries depending on what's in season or your personal preference. For instance, if you prefer a sweeter flavor, ripe strawberries are an excellent choice, while tart raspberries can add a vibrant kick. You could even blend the berries into the cream for a smoother texture, making the cake appear even more luxurious.

For those seeking a dairy-free option without sacrificing creaminess, full-fat coconut cream works perfectly. If you find it too heavy, consider mixing half coconut cream with half Greek yogurt for a lighter alternative. Sweetener options can also be adjusted; if you like it sweeter, honey or maple syrup can replace powdered sugar, just be mindful that this may alter the cream's consistency slightly.

Ingredients

Gather these ingredients to get started on your delightful Mini Heart Cake!

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup coconut milk
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 cup shredded coconut

For the Coconut Berry Cream

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

Make sure to measure everything accurately for the best results!

Instructions

Follow these steps to bake your Mini Heart Cake to perfection.

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, combine flour, sugar, baking powder, and salt. Whisk to blend.

Combine Wet Ingredients

In another bowl, whisk together eggs, coconut milk, melted butter, and vanilla extract.

Make the Batter

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in shredded coconut.

Bake the Cake

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

Prepare Coconut Berry Cream

In a chilled bowl, whip coconut cream with powdered sugar and vanilla until fluffy.

Assemble the Cake

Once the cake is cool, remove it from the pan. Layer the whipped coconut cream on top and decorate with mixed berries.

Serve and Enjoy

Slice your heart cake and serve to family and friends, enjoying the delightful flavors of coconut and berry!

Remember to slice carefully to maintain the heart shape!

Pro Tips

To enhance the berry flavor, consider adding a splash of berry juice to the coconut cream.

Storing and Freezing Tips

This mini heart cake can be made ahead of time, which is a huge plus for special occasions. Once baked and cooled, store the un-frosted cake in an airtight container at room temperature for up to three days. If you need to keep it longer, it can be wrapped tightly in plastic wrap and frozen for up to three months. Just ensure you allow it to thaw at room temperature before frosting.

The coconut berry cream, however, is best made fresh. If you have leftovers, store them in the refrigerator in an airtight container for up to two days. When you're ready to serve, you may need to re-whip the cream slightly, as it can lose some airiness when stored.

Serving Suggestions

This adorable mini heart cake is perfect for serving at romantic dinners or heartfelt celebrations. To elevate the presentation, consider adding decorative touches such as edible flowers or a sprinkle of toasted coconut on top. A drizzle of fruit coulis or a scoop of vanilla ice cream on the side can also enhance the overall experience, making each serving a little more extravagant.

For those who love a crunch, adding a layer of crushed nuts or granola between the cake layers can provide a delightful contrast. This not only adds texture but also complements the fruity and creamy elements beautifully. You can even turn this into a layered cake by making two heart-shaped cakes and stacking them with the coconut berry cream in between, creating a gorgeous tiered look.

Questions About Recipes

→ Can I substitute all-purpose flour with gluten-free flour?

Yes, you can use a 1:1 gluten-free flour blend for this recipe.

→ How do I store leftover cake?

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

→ Can I use frozen berries?

Yes, frozen berries work well, but make sure to thaw and drain excess liquid before using.

→ Is this cake suitable for vegan diets?

To make it vegan, you can replace eggs with flaxseed meal or applesauce and use plant-based butter.