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; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 eggs; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/2 cup coconut cream; 1/4 cup powdered sugar; 1/2 cup mixed berries (strawberries, blueberries, raspberries); 1 teaspoon vanilla extract

Highlighted under: Oven Favorites

I love making Mini Heart Cakes, especially when they are adorned with a luscious Coconut Berry Cream. The combination of fluffy cake and creamy topping has always been a favorite in our household. This recipe not only brings joy but also adds a personal touch to any celebration. With the brightness of the berries and the subtle sweetness of coconut, these mini cakes are perfect for expressing love and appreciation. Each bite is a delightful blend of flavors that is simple to make yet wonderfully impressive.

Created by

Arabelle Finch

Last updated on 2026-01-14T02:49:35.194Z

When I first created this Mini Heart Cake with Coconut Berry Cream, I wanted to make something that was both cute and delicious. The process of baking the mini cakes in heart-shaped pans adds an element of fun and perfectly celebrates special occasions. It’s an exciting way to create a dessert that not only looks great but tastes even better.

One key tip I discovered is that letting the cakes cool fully before frosting allows the coconut berry cream to hold its shape beautifully. I've made this cake for birthdays and anniversaries, and each time, it never fails to impress with its charming appearance and delightful flavor.

        Why You Will Love This Recipe
        Adorable heart shape that makes it perfect for celebrations
Decadent coconut and berry cream topping that everyone raves about
Simple to make yet looks beautifully impressive

      

Perfecting Your Mini Heart Cakes

The key to achieving a light and fluffy cake texture lies in the proper creaming of the butter and sugar. Beat them together until the mixture is pale and aerated, which should take about 3-5 minutes. This step introduces air into the batter, promoting a tender crumb. If your butter is too soft or melted, you may end up with dense cakes, so ensure it's softened but not excessively warm.

When combining the dry and wet ingredients, avoid overmixing to prevent gluten development, which can lead to tough cakes. Mix until just combined, and you may still see a few streaks of flour. The batter should be thick but pourable. For added flavor, feel free to add a pinch of grated lemon or orange zest into your batter for a citrusy surprise.

Crafting Coconut Berry Cream

For the Coconut Berry Cream, it's essential to chill your mixing bowl and beaters before whipping the cream. This helps achieve sturdy peaks more quickly. The combination of heavy cream and coconut cream creates a rich texture that's both creamy and light. Make sure to incorporate the powdered sugar after the cream has started to thicken, as this will enhance sweetness without compromising the stability of your cream.

Ensure that the mixed berries are at room temperature before folding them into the cream. Cold berries can release moisture into the cream, leading to a watery consistency. If you want to make this topping a day ahead, whip the coconut berry cream, store it covered in the refrigerator, and gently stir in the berries just before serving to maintain the best texture.

Ingredients

Gather these ingredients to create your mini heart cakes:

For the Mini Heart Cakes

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

For the Coconut Berry Cream

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

Make sure to measure everything precisely for the best results!

Instructions

Follow these steps to bring your cake to life:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare your heart-shaped cake pans by greasing them with butter and dusting with flour.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

In a separate bowl, beat the softened butter and sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Dry and Wet Ingredients

Gradually add the dry mixture to the wet mixture, mixing until just combined.

Bake the Cakes

Pour the batter into the prepared heart-shaped pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Coconut Berry Cream

In a bowl, whip the heavy cream, coconut cream, and powdered sugar until stiff peaks form. Gently fold in the mixed berries.

Frost the Cakes

Once the cakes are completely cool, spread the coconut berry cream over each cake and decorate with additional berries as desired.

Enjoy your beautiful mini heart cakes!

Pro Tips

For an extra touch, drizzle some melted chocolate over the top before serving, or add a sprinkle of toasted coconut.

Serving Suggestions

These mini heart cakes are ideal for romantic occasions like anniversaries or Valentine's Day. Consider serving them on a bed of fresh strawberries or alongside a dollop of extra coconut berry cream. Drizzling a homemade berry sauce over the top adds an extra layer of flavor and makes for stunning presentation. Just simmer some berries with a touch of sugar until they break down into a sauce, and drizzle it artfully to impress your guests.

For a bit of texture, pair the cakes with a sprinkle of toasted coconut flakes on top of the frosting. This not only adds crunch but also accentuates the coconut flavor in the cream. If you enjoy a spiced flavor profile, consider adding cinnamon or nutmeg to the batter for a warm, comforting twist.

Storing Mini Heart Cakes

If you have leftover mini heart cakes, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the coconut berry cream is best when fresh, so consider frosting the cakes only when you're ready to serve. If they are already frosted, they can last in the fridge but will gradually lose their texture over time.

For longer storage, you can freeze the baked cakes without frosting. Wrap each cake tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. When you're ready to enjoy them, thaw in the refrigerator overnight and add fresh coconut berry cream before serving for the best taste and texture.

Questions About Recipes

→ Can I use different types of berries?

Absolutely! You can use any berries you prefer or even a mix of your favorites.

→ How should I store the leftover cake?

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

→ Can I make the cake ahead of time?

Yes, you can bake the cakes a day in advance and frost just before serving.

→ Is there a gluten-free option?

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