Mini Heart Cake with Coconut Raspberry Filling

Name: Mini Heart Cake with Coconut Raspberry Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened coconut flakes; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup coconut milk; 1 teaspoon vanilla extract; 1/2 cup raspberry jam; 1/4 cup fresh raspberries; 1 cup powdered sugar; 1/4 cup unsalted butter, softened; 1/2 cup unsweetened coconut flakes; 1-2 tablespoons coconut milk

Highlighted under: Baking & Desserts

I love making desserts that are not only delightful to taste but also visually appealing. This Mini Heart Cake with Coconut Raspberry Filling truly captures my heart with its charming shape and delightful flavor combination. As I baked these cakes, I couldn’t help but imagine how beautiful they would look on a special occasion. The light coconut-infused cake paired with the tartness of raspberry filling creates an exquisite balance on the palate, making this treat a perfect surprise for loved ones or as an indulgent self-reward.

Created by

Amelia Grant

Last updated on 2026-01-14T00:52:19.732Z

When creating this Mini Heart Cake, I experimented with different fillings, ultimately settling on a coconut and raspberry blend that strikes the perfect harmony of flavors. The process of layering the cakes was a revelation, as it allowed the raspberry jam to peek through the white coconut frosting, adding texture and a pop of color. Baking these mini treats brought back memories of childhood celebrations, reminding me of the joy that delicious desserts can create.

I found that letting the cakes chill after assembling them helps the flavors meld beautifully. Patience is key! This method ensured that every slice revealed a lovely contrast of colors and tastes. I love serving these at gatherings; they always spark joy and delight among friends and family.

        Why You'll Love This Recipe
        Sweet, tangy raspberry filling perfectly complements the light coconut cake
Adorable heart shape makes it ideal for celebrations
Easy to make yet impressively elegant

      

Baking Techniques for Heart-Shaped Cakes

When baking mini heart cakes, ensuring even cooking is crucial, particularly due to their small size. Use an oven thermometer to confirm that your oven maintains the correct temperature. It's essential to check for doneness a few minutes before the recommended baking time of 25 minutes; the cakes should spring back when lightly pressed and should have a golden edge. If you notice any uneven browning, rotate the pan halfway through baking to promote uniform heat distribution.

Preparation is key when working with pan shapes that could potentially stick. Greasing your mini heart cake pan thoroughly with unsalted butter and a light dusting of flour can effectively prevent sticking issues. If you prefer a healthier or vegan option, you can substitute the butter with coconut oil. This adds an extra hint of coconut flavor that will complement your cake beautifully.

Raspberry Filling and Frosting Secrets

The contrast between the tart raspberry filling and the sweet coconut cake creates a delightful combination. For the best flavor, I recommend using high-quality raspberry jam without added sugar or preservatives. If you want to elevate the raspberry flavor, consider adding a splash of lemon juice to the filling—it will enhance the brightness and cut through the sweetness. Alternatively, you could use fresh strawberry or blackberry preserves for a twist.

Mastering the frosting is integral to this dessert. To achieve the right consistency for spreading, be diligent about creaming the butter and powdered sugar until light and fluffy. If the frosting feels too thick, gradually add coconut milk, one teaspoon at a time, until your desired spreadability is achieved. For variations, incorporating a drop of almond extract can provide an unexpected depth of flavor that pairs nicely with coconut and raspberry.

Ingredients

For the Cake

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

For the Filling

1/2 cup raspberry jam
1/4 cup fresh raspberries

For the Frosting

1 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 cup unsweetened coconut flakes
1-2 tablespoons coconut milk

Note

Feel free to substitute the raspberry jam with your favorite fruit preserve!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a mini heart cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, coconut flakes, baking powder, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter and sugar until light and fluffy.

Combine Wet Ingredients

Add the eggs, coconut milk, and vanilla extract to the butter mixture, and mix well.

Combine Mixtures

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

Bake the Cakes

Pour the batter into the prepared mini heart pans and bake for about 25 minutes or until a toothpick comes out clean.

Prepare the Filling

Once cooled, slice the mini cakes in half horizontally, and spread a layer of raspberry jam and fresh raspberries between the cake layers.

Make the Frosting

In a mixing bowl, combine powdered sugar, softened butter, coconut flakes, and coconut milk until smooth.

Frost the Cakes

Spread the frosting on top of the assembled cakes, and sprinkle extra coconut flakes for garnish.

Serve and Enjoy

Serve your Mini Heart Cakes chilled to allow the flavors to meld beautifully.

Enjoy!

These delightful mini cakes are perfect for any celebration, or simply to enjoy after dinner.

Pro Tips

Always let the cakes cool completely before frosting to prevent melting. You can also add more fresh raspberries for an added burst of flavor.

Storage and Make-Ahead Tips

If you're planning ahead, these mini heart cakes store wonderfully. Once frosted, place them in an airtight container and refrigerate for up to five days. The flavors will continue to meld, enhancing the overall taste. For a longer preservation method, consider freezing the unfrosted cakes individually wrapped in plastic wrap and then in foil. They can last up to two months in the freezer, maintaining their moisture when thawed properly at room temperature.

When working with the filling and frosting ahead of time, keep them stored separately to preserve freshness. The raspberry filling can be made a week in advance and stored in the fridge, while the frosting can be kept for three days in an airtight container. Just give the frosting a good stir before using, as it may firm up in the fridge.

Serving Suggestions

Presenting these mini heart cakes can be just as fun as making them! Serve them on a stylish platter, garnished with fresh raspberries or a dusting of powdered sugar to elevate their visual appeal. You might also consider pairing these cakes with a scoop of coconut ice cream or a drizzle of coconut milk for added richness. For special occasions like anniversaries or Valentine’s Day, they can be wrapped in clear cellophane and tied with a decorative ribbon for a charming gift.

If you're looking to impress guests at a gathering, try serving these heart cakes with a side of whipped cream infused with a bit of vanilla and coconut. The creaminess works perfectly with the cake’s light texture and enhances the overall flavor experience. Creating a small dessert bar where guests can add their toppings—think coconut shavings, chocolate shavings, or additional fresh fruit—can make it even more engaging and fun.

Questions About Recipes

→ Can I use a different pan?

Yes, you can use a regular round cake pan or a silicone mold if a heart shape isn't available.

→ How do I store leftover cakes?

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

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ Can I freeze these cakes?

Yes, you can freeze the mini cakes before frosting. Wrap them tightly in plastic wrap, and they'll stay good for up to a month.