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 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 tsp vanilla extract; 2 tsp baking powder; ½ tsp salt; 1 cup coconut cream, chilled; 2 tbsp powdered sugar; 1 cup mixed fresh berries (strawberries, blueberries, raspberries); 1 tsp vanilla extract

Highlighted under: Oven Meals

I absolutely love the delicate flavors of this Mini Heart Cake with Coconut Berry Cream. Baking this cute creation always puts a smile on my face, especially when it's served at special gatherings. The moist cake pairs perfectly with the creamy coconut and fruity berry topping, making it a memorable dessert. Plus, the heart shape adds a charming touch to any occasion. I’m excited to share this recipe with you so you can bring joy to your next celebration!

Created by

Honor Blackwell

Last updated on 2026-01-14T07:57:35.710Z

Baking the Mini Heart Cake with Coconut Berry Cream was such a delightful experience! I remember experimenting with the coconut cream and fresh berries, wanting to create a dessert that felt light yet indulgent. The key is to use chilled coconut cream to achieve that velvety smooth texture that really makes this topping shine.

While working on this recipe, I tried several berry combinations, and I found that the mix of strawberries and blueberries not only looks beautiful but also balances the sweetness of the cake perfectly. Don't be afraid to have fun and try different berries based on what you love!

        Why You Will Love This Recipe
        The heart-shaped presentation makes it perfect for romantic occasions.
A light and refreshing berry cream that complements the cake beautifully.
Easy to prepare, yet impressive enough for entertaining guests.

      

Understanding the Ingredients

The foundation of this cake relies on a balance of ingredients that contribute to both flavor and texture. All-purpose flour provides the necessary structure, while the granulated sugar not only sweetens but also helps to create a tender crumb. Using unsalted butter allows for better control over the saltiness of the cake, letting the other flavors shine by balancing out the sweetness and enhancing the overall taste. Keeping your butter at room temperature ensures easier creaming, which is vital for incorporating air into the batter, leading to a lighter cake.

When it comes to the Coconut Berry Cream, coconut cream is the star ingredient. It adds rich creaminess and a tropical flavor that pairs wonderfully with the berries. Be sure to chill the coconut cream beforehand; this will help it whip up nicely for a light and airy topping. If desired, you can substitute full-fat coconut milk if coconut cream is unavailable, but the texture might be slightly thinner. The addition of mixed berries introduces a burst of freshness and tang that perfectly complements the sweet vanilla undertones.

Perfecting the Baking Process

Baking times can vary based on your oven and the size of the cake pans you use. While the recipe suggests baking for 25 minutes, check for doneness a couple of minutes early. A toothpick inserted into the center should come out clean or with a few moist crumbs but no wet batter. Overbaking can lead to a dry cake, so keep a close eye on it during the last few minutes. If your cakes dome up slightly while baking, gently press them down with a spatula as soon as you remove them from the oven for a flatter surface when stacking.

Cooling the cakes is equally important. Let them cool in the pan for about 10 minutes before transferring them to a wire rack. This step prevents the cake from becoming soggy and helps maintain its structure. Assembling the cake properly will ensure it holds together nicely. Placing the second layer upside down helps keep the cake level, so there's no risk of it toppling over. Don’t rush this process; allowing the cakes to cool completely before frosting will yield a smoother finish.

Ingredients

Gather all the ingredients before you start for a smooth baking experience!

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 tsp vanilla extract
2 tsp baking powder
½ tsp salt

For the Coconut Berry Cream

1 cup coconut cream, chilled
2 tbsp powdered sugar
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1 tsp vanilla extract

Make sure to use fresh, high-quality berries for the best flavor!

Instructions

Let's get started on creating this adorable Mini Heart Cake!

Prepare the Cake Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until well combined.

Bake the Cake

Preheat the oven to 350°F (175°C). Grease and flour heart-shaped cake pans. Pour the batter evenly into the pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans.

Make the Coconut Berry Cream

In a bowl, whip the chilled coconut cream and powdered sugar until fluffy. Fold in the vanilla extract and gently mix in the fresh berries, keeping some aside for decoration.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of coconut berry cream on top, then place the second layer upside down on top of the cream. Frost the top and sides of the cake with more coconut berry cream and decorate with the reserved berries.

Let the cake set in the refrigerator for a bit before serving to enhance the flavors!

Pro Tips

For a richer flavor, consider adding a splash of coconut rum to the coconut cream mixture.

Serving Suggestions

For an elegant presentation, consider using fresh mint leaves or edible flowers as a garnish on top of the cake to enhance the visual appeal. A dusting of powdered sugar can add a touch of charm without overwhelming the flavors. Pair this miniature heart cake with a scoop of vanilla ice cream or a dollop of yogurt for a delightful contrast that balances the sweetness of the cake with a creamy, tangy element.

This cake is perfect for a variety of occasions, from Valentine's Day to anniversaries and even bridal showers. You could customize the flavors by incorporating lemon zest into the cake batter for a citrusy twist or experimenting with different varieties of berries, like blackberries or cherries, for the cream topping.

Storage and Make-Ahead Tips

If you're planning to prepare this cake ahead of time, you can bake the cake layers a day in advance. Store them tightly wrapped in plastic wrap at room temperature, or for longer storage, refrigerate them. Frost the cake the day you intend to serve it to ensure that the coconut berry cream remains fluffy and fresh. If you anticipate leftovers, you can refrigerate the frosted cake, but note that the cream may soften a bit after a day or two. It’s best eaten within 2-3 days for optimal taste and texture.

For a fun twist, consider making mini heart cupcakes instead! Simply pour the batter into mini cupcake liners and reduce the baking time to around 15-18 minutes. Top each cupcake with the coconut berry cream and garnish individually for a delightful treat that’s easy to serve at gatherings.

Questions About Recipes

→ Can I use frozen berries?

Yes, but allow them to thaw and drain excess liquid before using to prevent sogginess.

→ How should I store the leftover cake?

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

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake the day before and assemble it just prior to serving.

→ Is there an egg-free option?

You can substitute the eggs with applesauce or a commercial egg replacer for a vegan version.