Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1 cup coconut cream, chilled; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries)

Highlighted under: Classic Baking Collection

I absolutely love making this Mini Heart Cake with Coconut Berry Cream for special occasions. The combination of rich, moist cake and the light, tropical flavor of coconut topped with fresh berries creates a delightful dessert experience. Each bite is a sweet little celebration, perfect for sharing with loved ones or indulging yourself. The heart shape adds a charming touch, making it ideal for anniversaries or Valentine's Day. Plus, it's surprisingly easy to whip up, bringing joy without the stress of complicated baking techniques.

Created by

Nola Patterson

Last updated on 2026-01-14T07:57:35.672Z

When I first experimented with this Mini Heart Cake, I wanted to capture the essence of romance in a dessert. I realized that using coconut cream creates a luscious texture that pairs beautifully with the tartness of the berries. It's a match made in heaven!

One of the best tips I discovered is to let the cake cool completely before frosting it. This prevents the coconut cream from melting and ensures that your decoration stays perfectly shaped. You've got to try it to believe how delightful the result can be!

        Why You'll Love This Recipe
        Delicate heart shape for a romantic touch
Tropical coconut flavor paired with fresh berries
Simple to prepare yet stunning in presentation

      

Understanding the Cake Batter

The cake batter for this Mini Heart Cake is a simple yet effective combination of dry and wet ingredients. The flour and cocoa powder provide the structure and chocolate flavor, while the baking powder acts as the leavening agent, ensuring a light and fluffy texture. Be careful not to overmix the batter once you combine the wet and dry ingredients; doing so can lead to a denser cake. Mixing until just combined will yield a soft cake that rises beautifully in the oven.

When incorporating the wet ingredients, I recommend whisking them together in a separate bowl before adding them to the dry ingredients. This method ensures an even distribution of flavors and moisture throughout the batter. Use room temperature milk and egg to help with emulsification, which can lead to a more tender crumb. If you're in a pinch, you can substitute the milk with a plant-based alternative like almond milk without compromising too much on flavor.

Baking Tips for Success

Baking your cakes in heart-shaped pans not only gives a romantic touch, but it also affects the baking time due to the shape's unique dimensions. Always check for doneness a few minutes early, especially if using smaller pans. A good indication is if the edges start to pull away from the sides or when a toothpick inserted comes out clean. Remember, every oven is different, so keep an eye on them to prevent overbaking, which can lead to a dry texture.

Cooling the cakes properly is crucial to maintaining their moisture. After removing them from the oven, let them cool in the pans for 10 minutes. This helps them to set and reduces the chances of breaking when inverted onto a wire rack. If the cakes seem stubborn, gently run a knife around the edges before flipping. For an extra layer of flavor, consider brushing the cooled cakes with a simple syrup infused with vanilla before frosting them.

Ingredients

For the Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg

For the Coconut Berry Cream:

1 cup coconut cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C) and grease heart-shaped cake pans. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together milk, oil, vanilla, and the egg. Gradually mix the wet ingredients into the dry ingredients until combined.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Make the Coconut Berry Cream

In a chilled bowl, whip the coconut cream with powdered sugar and vanilla until light and fluffy. Fold in the mixed berries gently.

Assemble the Cakes

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of coconut berry cream on top, then add the second layer. Finish by frosting the top and sides of the cake with the remaining coconut berry cream and garnish with more berries.

Enjoy!

Pro Tips

To elevate the presentation, consider adding a dusting of cocoa powder around the cake plate for a beautiful touch. Serve chilled for a refreshing dessert experience!

Perfecting the Coconut Berry Cream

The Coconut Berry Cream is not just a delicious frosting, but it also brings a light and refreshing contrast to the rich chocolate cake. Chilling the coconut cream ahead of time is essential to achieving a fluffy consistency. If you find that your coconut cream isn’t whipping up nicely, it could be partially solid or not cold enough. Make sure to chill it for at least a few hours or overnight for the best results, allowing the cream to thicken and hold its shape once whipped.

When folding in the mixed berries, take care to do so gently to prevent them from getting crushed. The visual appeal of whole berries adds a burst of color and texture to the final cake. You can use any combination of berries, or even opt for seasonal fruits like peaches or mangoes when berries are not in season. Just remember, adjusting the sweetness in the cream may be necessary, depending on the tartness of your fruit.

Storage and Serving Suggestions

If you're preparing the cake in advance, you can store the assembled cake in the refrigerator for up to 2-3 days. However, it's best to keep the Coconut Berry Cream separate until just before serving to maintain its texture and prevent the cake from becoming soggy. For optimum freshness, cover the cake lightly with plastic wrap or a cake dome, being careful not to squash the decorative berries.

For a delightful twist, consider experimenting with different flavored extracts like almond or coconut in the frosting, or add a sprinkle of shredded coconut on top. This not only enhances the flavor but also adds visual texture. Serving the cake alongside scoops of vanilla ice cream or a drizzle of chocolate sauce can elevate the dessert experience, making each bite a memorable treat.

Questions About Recipes

→ Can I use other types of berries?

Absolutely! Feel free to mix and match with your favorite berries like blackberries or even sliced peaches.

→ Can I make the cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure other ingredients are gluten-free.

→ How long can I store the cake?

The cake can be stored in the refrigerator in an airtight container for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers for up to 2 months. Just wrap them well before placing them in the freezer.