Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 cakes
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 coconut cream, chilled; 1/4 cup powdered sugar; 1/2 cup mixed berries (strawberries, blueberries, raspberries); 1 teaspoon vanilla extract

Highlighted under: Classic Kitchen

I love making desserts that not only taste great but also look adorable, and these Mini Heart Cakes with Coconut Berry Cream are the perfect example. They are delightful and light, making them ideal for any special occasion or just a sweet treat for myself. The combination of fresh berries and creamy coconut is irresistible. Plus, the heart shape adds that extra touch of love, making them a hit at gatherings. Let me show you how to create these charming mini cakes that everyone will adore!

Created by

Vanessa Whitlock

Last updated on 2026-01-14T01:57:34.493Z

When I first baked these Mini Heart Cakes, I wanted to challenge myself with a dessert that was both stunning and delicious. I experimented with different berry combinations and found that the tartness really balances the creamy coconut flavor perfectly. The result is a delightful little cake that has become a personal favorite.

Throughout my baking journey, I've learned that using fresh ingredients enhances the flavor immensely. I recommend chilling the coconut cream before whipping it, which gives it that wonderful light and airy texture. This small tip really makes the difference in transforming your cake from ordinary to extraordinary!

        Why You'll Love This Recipe
        The heart shape makes it perfect for romantic occasions
The creamy coconut pairs beautifully with fresh, vibrant berries
A delightful balance of sweetness and tartness in every bite

      

Choosing the Right Ingredients

When it comes to baking these Mini Heart Cakes, the choice of ingredients plays a crucial role in achieving the perfect texture and flavor. Using high-quality, unsalted butter allows for better control of the cake’s salt content and contributes to a richer flavor profile. Additionally, opting for fresh, seasonal berries not only boosts the visual appeal but also intensifies the overall taste, creating a delightful contrast with the creamy coconut. If fresh berries aren't available, you can use frozen ones; just make sure to thaw and drain them to avoid excess moisture in your cream.

Another important ingredient is the coconut cream, which should be well-chilled before whipping. This ensures proper aeration and leads to a fluffy texture. If you can’t find coconut cream, you can substitute it with full-fat coconut milk, but make sure to refrigerate it overnight to allow the cream to separate from the liquid. This will help you achieve that luscious, creamy consistency that pairs beautifully with the light cakes.

Baking Techniques for Success

Prepping your heart-shaped pans properly is key to preventing sticking and ensuring a smooth release once baked. I recommend greasing them with a bit of butter and lightly dusting with flour, or you can use parchment paper for additional ease. Keeping an eye on your cakes while they bake is also essential—check them around the 12-minute mark. They should be golden on the edges and spring back when lightly pressed in the center, indicating they are done. Overbaking can lead to a dry texture, so timing is crucial.

For the coconut berry cream, avoid over-whipping the coconut cream as it can turn grainy. Instead, aim for a soft, fluffy consistency—this usually takes about 2-3 minutes of whipping. Also, folding in the berries gently is important for maintaining their shape and adding vibrant pops of color throughout the cream. This technique elevates both the aesthetic and the flavor balance of the finished cake.

Ingredients

Gather these fresh ingredients for a delightful baking experience.

For the Mini Heart 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 coconut cream, chilled
1/4 cup powdered sugar
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1 teaspoon vanilla extract

These ingredients will help you create a decadent dessert that's sure to impress!

Instructions

Follow these simple steps to create your delicious Mini Heart Cakes.

Prepare the Cake Batter

In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder, and salt; gradually add to the creamed mixture until just combined.

Bake the Cakes

Preheat the oven to 350°F (175°C). Grease heart-shaped cake pans and fill with the batter. Bake for 12-15 minutes until a toothpick inserted comes out clean. Let cool completely.

Prepare the Coconut Berry Cream

In a chilled bowl, whip the coconut cream until fluffy. Gradually add powdered sugar and vanilla extract. Fold in mixed berries gently.

Assemble the Cakes

Once the cakes are cooled, remove them from the pans. Layer each heart cake with a generous amount of coconut berry cream on top. Decorate with additional berries as desired.

Enjoy these beautiful mini heart cakes that are sure to delight!

Pro Tips

For a richer flavor, consider adding a hint of almond extract to the batter. Also, using fresh, ripe berries will enhance the taste of the cream.

Serving and Presentation Ideas

These Mini Heart Cakes make a stunning centerpiece for romantic dinners or celebratory occasions. Consider dusting them with a light sprinkle of powdered sugar right before serving to enhance their visual appeal. You can also add a dollop of the coconut berry cream on the side for an extra serving, giving guests the option to add more as desired. This not only looks professional but also allows for that indulgent experience with each bite.

For an added touch, garnish with fresh mint leaves or a drizzle of chocolate sauce to enhance the flavor and visual contrast. Mixing up the berries used in the cream can also provide interesting flavor profiles; for instance, using tart cherries or sweet blackberries can create new dessert experiences while keeping the heart shape intact.

Make-Ahead and Storage Tips

These cakes are perfect for making ahead of time. You can bake them a day in advance and store them in an airtight container at room temperature. As for the coconut berry cream, it’s best made fresh on the day of serving to preserve its fluffy texture. If you need to prepare it in advance, store it in the refrigerator, but be aware it may lose some of its lightness and requires gentle re-whipping before serving.

If you want to freeze the cakes, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month. Thaw them in the refrigerator overnight before serving, then assemble with the coconut berry cream once cooled. This makes it easy to enjoy these charming treats anytime!

Questions About Recipes

→ Can I use frozen berries instead?

Yes, but make sure to thaw and drain them before use to avoid excess moisture.

→ How should I store leftovers?

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

→ Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance and assemble them right before serving.

→ What can I substitute for coconut cream?

You can use heavy whipped cream for a non-coconut version, though it will change the flavor.