Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/4 cup butter, softened; 1/2 cup milk; 1 egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1 cup mixed berries (strawberries, blueberries, raspberries); 1 teaspoon vanilla extract

Highlighted under: Classic Recipes

I absolutely adore baking, and these Mini Heart Cakes are a delightful treat I often make for special occasions. The combination of fluffy cake and the creamy coconut berry topping is simply irresistible. Each cake is just the right size for sharing, but you'll likely want one all to yourself! I love how the light sweetness of the coconut pairs perfectly with the vibrant berries, making these little desserts not only tasty but also visually stunning. They're sure to impress anyone who tries them!

Created by

Kitty Lawrence

Last updated on 2026-01-14T07:53:34.536Z

When I first experimented with these Mini Heart Cakes, I was thrilled with how they turned out. The moistness of the cake, paired with the richness of coconut and the tartness of berries, creates a symphony of flavors that dance on your palate. I remember the first time I served these at a gathering; everyone was captivated not only by their taste but also by their heart-shaped presentation.

One of my favorite tips is to use fresh seasonal berries; they elevate the cream to a whole new level. The natural sweetness adds an amazing depth. Don't hesitate to experiment with different berry combinations for a unique twist each time you bake these delightful cakes!

        Why You'll Love This Recipe
        Rich coconut flavor combined with fresh berry highlights
Adorable heart shape perfect for any occasion
Light and airy texture that makes each bite a delight

      

Key Techniques for Success

When making these Mini Heart Cakes, the creaming method is crucial for achieving the perfect light and airy texture. Be sure to cream the butter and sugar together until they’re fluffy, which usually takes about 2-3 minutes. This process incorporates air into the batter, helping the cakes rise beautifully. If you notice your cakes are dense, it might be that the butter wasn't properly creamed or the batter was overmixed after adding the flour.

Another important step is cooling the cakes. After baking, allow them to rest in the pans for 10 minutes before transferring them to a wire rack. This prevents them from breaking apart, as cakes are soft when freshly baked. Cooling them on the wire rack also promotes proper air circulation, keeping the cakes from becoming soggy on the bottom.

Ingredient Insights

The use of coconut cream in the frosting not only adds a rich coconut flavor but also contributes to the cream's stability. If you're looking for a lighter option, consider using a combination of coconut milk and whipped cream, though it may not yield the same level of richness. Just ensure that whichever form of coconut you use is chilled beforehand to achieve the best whipping texture.

Fresh mixed berries elevate the flavor and visual appeal of these cakes. Using a mix of strawberries, blueberries, and raspberries provides a variety of flavors, from tart to sweet. If fresh berries aren't available, you can use frozen ones; just ensure they're thawed and drained well to avoid excess moisture that can compromise the cream's stability.

Ingredients

Gather all your ingredients before starting to ensure a smooth baking experience.

For the Mini Heart Cakes

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

For the Coconut Berry Cream

1 cup heavy cream
1/2 cup coconut cream
1/4 cup powdered sugar
1 cup mixed berries (strawberries, blueberries, raspberries)
1 teaspoon vanilla extract

Prepare all the ingredients before starting the mixing process for best results.

Instructions

Make sure to preheat your oven before beginning to ensure a properly baked cake.

Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, milk, and vanilla extract, mixing well. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cakes

Preheat the oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. Pour the batter evenly into the pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Coconut Berry Cream

In a chilled bowl, whip the heavy cream until it starts to thicken. Add the coconut cream, powdered sugar, and vanilla extract, then continue whipping until soft peaks form. Be careful not to overwhip.

Assemble the Cakes

Once the cakes are completely cooled, place each heart cake on a serving plate. Top generously with the coconut berry cream and garnish with fresh mixed berries. Serve immediately or chill briefly before serving.

Enjoy your delightful Mini Heart Cakes with Coconut Berry Cream!

Pro Tips

For a unique flavor, try adding a hint of almond extract to the cake batter. Experimenting with different berries can also change the taste profile of the dish beautifully.

Storage Tips

These Mini Heart Cakes can be made ahead of time, making them a great choice for special occasions. Store the cooled cakes in an airtight container at room temperature for up to two days. However, if you're planning to make them more than two days in advance, consider freezing them. Wrap each cake individually in plastic wrap and then foil to prevent freezer burn. Thaw them in the refrigerator overnight before serving.

The coconut berry cream is best made fresh, but you can prepare it a day in advance and store it in the refrigerator. Just give it a gentle stir to bring back the creamy texture before topping the cakes. Avoid adding the cream too early, as it may soften the cake if left to sit.

Serving Suggestions

These charming Mini Heart Cakes are stunning on their own, but you can elevate the presentation by serving them on decorative plates with a sprinkle of powdered sugar or a drizzle of chocolate sauce. This not only adds visual interest but also enhances the dessert experience with additional flavors.

If you're serving these at a gathering, consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream on the side. The contrast of temperatures and textures creates a delightful treat for your guests, making the experience even more special.

Questions About Recipes

→ Can I use frozen berries instead of fresh ones?

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

→ How do I store leftover cakes?

Store them in an airtight container in the refrigerator for up to three days.

→ Can I make the cake batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 2 hours before baking.

→ What if I don't have coconut cream?

You can substitute it with additional heavy cream or use sour cream for a different flavor.