Mini Heart Cake with Coconut Vanilla Filling

Name: Mini Heart Cake with Coconut Vanilla Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 mini cakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 1 tsp vanilla extract; 2 tsp baking powder; ¼ tsp salt; 1 cup coconut milk; ¼ cup powdered sugar; 1 tsp vanilla extract; 1 cup heavy cream, whipped; Grated coconut flakes; Fresh berries (optional); Whipped cream (optional)

Highlighted under: Baking & Desserts

I absolutely love making these mini heart cakes, especially for special occasions. The combination of a fluffy cake and a creamy coconut vanilla filling creates a delightful treat that’s perfect for anyone with a sweet tooth. I find the heart shape adds a charming touch, making them ideal for celebrations like Valentine's Day or anniversaries. These cakes not only look stunning but also deliver a burst of flavor in every bite. Trust me, once you try making them, you’ll want to share them with everyone you know!

Created by

Rosalie Mitchell

Last updated on 2026-01-14T02:58:08.642Z

When I first decided to create a mini heart cake, I wanted to bring something unique to the table for our family gathering. After several trials, I discovered that using coconut milk in the filling not only added richness but also kept it creamy and light. This method gives the filling the perfect texture, making each bite delightful without being overly sweet.

The key is to let the cakes cool completely before adding the filling. I learned this the hard way when my first batch turned into a gooey mess! Now, I simply make the filling while the cakes cool, ensuring they are ready to assemble without any mishaps. Trust me, this will save you time and frustration!

        Why You Will Love This Recipe
        Decadent coconut flavor combined with vanilla sweetness
A charming heart shape that steals the show
Perfect for gifting or sharing with loved ones

      

Creating the Perfect Batter

The texture of your mini heart cakes heavily relies on the batter preparation. When creaming the butter and sugar, ensure the butter is softened to room temperature for a smoother blend. This crucial step incorporates air into the mixture, giving the cakes their delightful fluffiness. Avoid overmixing once you incorporate the flour; a few lumps are okay. This will prevent the cakes from becoming too dense.

When measuring your flour, spoon it into the measuring cup and level it off with a knife for accuracy. Too much flour can lead to dry cakes, so precision is key. If you don't have a scale, remember that 1 cup of all-purpose flour typically weighs around 120 grams.

Whipping the Cream

When preparing the coconut vanilla filling, whipping the heavy cream correctly is vital for achieving a light and airy texture. Use a chilled bowl and beaters to help the cream whip up more effectively. Whisk it until soft peaks form, and be cautious not to overbeat, which can lead to a grainy or buttery consistency. The creamy coconut milk paired with whipped cream creates a light filling ideal for these heart-shaped cakes.

If you're looking to lighten the filling further, consider using a coconut-based whipped topping as a substitute for heavy cream. However, this may affect the richness of the flavor slightly, so be sure to adjust the sweetness if necessary.

Decoration Ideas and Variations

Decoration can elevate these already gorgeous mini heart cakes. Aside from the grated coconut flakes, you can experiment with different toppings like toasted coconut for a crunchier texture or melt some dark chocolate and drizzle it on top for a contrast in flavor. Fresh berries not only add color but also a tartness that pairs beautifully with the sweet filling.

For a variation, consider adding a layer of fruit compote or jam between the layers for a burst of flavor. Raspberry or strawberry jam complements the coconut vanilla filling marvelously. Just be cautious with the amount so that the layers don't become soggy.

Ingredients

Gather these ingredients to make the perfect mini heart cakes.

For the Mini Heart Cakes

1 ½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
1 tsp vanilla extract
2 tsp baking powder
¼ tsp salt

For the Coconut Vanilla Filling

1 cup coconut milk
¼ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped

For Decoration

Grated coconut flakes
Fresh berries (optional)
Whipped cream (optional)

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your stunning mini heart cakes.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour your mini heart cake pans.

Mix the Batter

In a large bowl, cream together the softened butter and sugar. Add eggs one at a time, then mix in the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until fully incorporated.

Bake the Cakes

Pour the batter into the prepared pans and bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Prepare the Filling

While the cakes cool, combine coconut milk, powdered sugar, and vanilla extract in a bowl. Gently fold in the whipped cream until smooth.

Assemble the Cakes

Once cooled, carefully slice the mini cakes in half horizontally. Fill each cake with the coconut vanilla filling and stack the halves back together.

Decorate and Serve

Coat the assembled cakes with grated coconut flakes and garnish with fresh berries and whipped cream if desired. Serve immediately or refrigerate until ready to serve.

Enjoy your delicious creations with friends and family!

Pro Tips

Ensure all ingredients are at room temperature for a smoother batter. You can also add a touch of lemon zest to the filling for an extra zing!

Storage Tips

These mini heart cakes can be made ahead of time, which makes them perfect for parties or special occasions. After assembling and decorating your cakes, store them in an airtight container in the refrigerator for up to three days. Just keep in mind that the grated coconut may lose some texture if left for too long, so it's best to add that closer to serving time.

If you're planning to freeze them, ensure they are completely cooled before wrapping them individually in plastic wrap and placing them in a freezer-safe container. They can be frozen for up to a month, but after thawing, the texture might change slightly. It’s a great option for preparing desserts ahead of time.

Scaling the Recipe

This recipe can easily be scaled up or down according to your needs. If you need to serve more guests, you can double the ingredients. Just ensure that you have enough mini heart cake pans or bake them in batches, adjusting the baking time if necessary. Check for doneness based on the toothpick test, and keep an eye out to avoid overbaking.

Conversely, if you want to make a smaller batch, you can halve the recipe. Use a kitchen scale to accurately measure the flour and other ingredients, ensuring the final product remains light and fluffy. Don’t forget to adjust your baking time accordingly, as smaller cakes may bake faster.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can bake the cake layers a day in advance and store them in an airtight container in the refrigerator.

→ What can I substitute for coconut milk?

You can use almond milk or whole milk, but the coconut flavor will be less pronounced.

→ How do I store leftover cakes?

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

→ Can I freeze these mini heart cakes?

Yes, you can freeze them for up to a month. Just ensure they are well-wrapped and protected from freezer burn.