Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup coconut cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries)

Highlighted under: Golden Inspiration

I absolutely love making these Mini Heart Cakes for special occasions. They're not only adorable, but also packed with flavor, thanks to the coconut berry cream that tops them off. The combination of moist cake and fruity cream creates a delightful dessert that is sure to impress. Plus, they are perfect for sharing with loved ones or surprising a friend. I've found that using fresh berries really elevates the taste, making each bite feel like a celebration. Trust me, once you try these, they will become a staple at your gatherings.

Created by

Tallulah Brooks

Last updated on 2026-01-14T02:29:38.400Z

When I first baked these Mini Heart Cakes, I was inspired by a special friend’s birthday celebration. I wanted to create something unique and personal, which is why the heart shape felt just right. After experimenting with different flavors and toppings, I settled on a light coconut cream paired with fresh berries for a delightful finish. This combination made the cakes not just visually appealing but also packed with delicious flavors that enchant everyone who tries them.

One key tip I discovered is to chill the coconut cream for at least an hour before whipping. This makes it much easier to achieve that perfect, fluffy consistency. When you fold in the berries, be gentle to maintain height and texture. With just a little care, these cakes will steal the show at any gathering!

Why You Will Love This Recipe
Adorable heart shape that’s perfect for any occasion
Deliciously fluffy coconut cream that complements the cake
Fresh berries add a juicy burst of flavor
Easy to make and impressive to serve

Perfecting Your Mini Heart Cakes

Ensuring your mini heart cakes are perfectly moist and fluffy relies on properly creaming the butter and sugar. This step should take around 3-5 minutes until the mixture is light in color and airy. This aeration is crucial for the cake’s texture, allowing it to rise beautifully during baking. Remember to scrape down the sides of the bowl frequently to ensure even mixing.

When combining the dry ingredients with the wet mixture, do so gently. Over-mixing can lead to dense cakes, which is the opposite of the light texture we desire. It's best to mix until just combined—don't worry if there are a few small specks of flour remaining; they will blend during baking.

Getting the Coconut Berry Cream Just Right

For the coconut berry cream, using a chilled mixing bowl is vital to achieving the right consistency. Place your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream. This preparation ensures that the cream whips up nicely and holds its shape, creating a luxurious frosting for your cakes.

When folding in the berries, be gentle to preserve their shape and prevent them from breaking down too much. This not only contributes beautiful color and visual appeal but also maintains the freshness in each bite, offering a burst of flavor that contrasts beautifully with the light coconut cream.

Ingredients

For the Mini Heart Cakes

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs
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
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a heart-shaped cake pan or multiple smaller heart molds.

Make the Cake Batter

In a mixing 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 extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Bake the Cakes

Pour the batter into the prepared heart molds and smooth the tops. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Coconut Berry Cream

In a chilled mixing bowl, whip the heavy cream, coconut cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-mix. Gently fold in the mixed berries, reserving a few for decoration.

Assemble and Serve

Once the cakes are completely cool, place them on a serving platter. Top each cake with a generous dollop of the coconut berry cream and garnish with the reserved berries. Serve immediately and enjoy!

Pro Tips

To enhance the flavor, consider adding a dash of lime juice to the coconut cream for a zesty kick.

Storage and Make-Ahead Tips

These mini heart cakes can be baked a day in advance, making them the perfect dessert for parties. Once cooled, store them in an airtight container at room temperature for up to two days. If you decide to prepare the coconut berry cream ahead of time, make sure to refrigerate it. However, for the best texture, whip the cream just before serving. This will ensure that it remains fluffy and maintains its volume.

If you're looking to make these cakes in bulk, the recipe can easily be doubled or tripled, especially if you have a larger heart-shaped pan. Just adjust the baking time slightly—keep an eye on them and test for doneness with a toothpick to avoid overbaking.

Flavor Variations and Substitutions

While the coconut berry cream is delicious as is, you can experiment by adding flavors like almond or lime zest for a twist. If coconut cream is hard to find, try using a mix of mascarpone and whipped cream with a hint of coconut extract to mimic that tropical taste. Fresh fruits can also be changed based on what's in season—peaches or mangoes can add a refreshing flavor that complements the coconut well.

For a different type of cake base, consider substituting half of the all-purpose flour with almond flour for a nutty flavor and a slightly denser texture. This adds a nice depth to the cake while remaining gluten-free. Just remember to watch baking times closely, as different flours can affect cooking time.

Questions About Recipes

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free flour blend.

→ How long will these cakes last?

The cakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to three days.

→ Can I use frozen berries?

Yes, you can use frozen berries, but be sure to thaw and drain excess liquid before adding them to the cream.

→ What’s the best way to store the coconut cream?

Store the leftover coconut cream in an airtight container in the refrigerator for up to a week.