Mini Heart Cake with Coconut Vanilla Filling

Name: Mini Heart Cake with Coconut Vanilla Filling
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 ½ tsp baking powder; 2 tsp vanilla extract; A pinch of salt; 1 cup heavy cream; ½ cup sweetened shredded coconut; ¼ cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making these Mini Heart Cakes for special occasions! The combination of light, fluffy cake with a rich coconut vanilla filling brings me immense joy. There's something magical about the heart shape that adds a personal touch, making it perfect for celebrating love or friendship. Each bite melts in your mouth, and the delightful aroma of coconut fills the kitchen as they bake. I can’t wait for you to try this recipe; it’s a charming way to express your feelings while indulging in a sweet treat!

Created by

Amelia Grant

Last updated on 2026-01-14T00:52:18.526Z

Making these Mini Heart Cakes was such a delightful experience! I remember the first time I decided to bake them for a friend’s birthday. The warm coconut scent wafting through my home made the anticipation unbearable. I used high-quality vanilla extract, which really makes a difference in flavor. It’s a small touch that elevates the entire cake and makes each bite satisfying.

Another tip I discovered while creating this recipe is to slightly chill the cakes after baking before adding the filling. This helps maintain the integrity of the cake while making it easier to assemble. Trust me, the creamy coconut filling paired with light cake is heavenly!

        Why You'll Love This Recipe
        Fluffy cake that is perfectly moist and soft
Rich, creamy coconut filling adds a tropical twist
Beautiful heart shape makes it perfect for any occasion

      

Mastering the Cake Texture

Achieving the perfect cake texture begins with properly creaming the butter and sugar. Ensure the butter is at room temperature; this allows for optimal incorporation of air into the mixture. Beat them together until the mixture appears light and fluffy with a pale color. This process typically takes about 4-5 minutes. If the mixture seems overly dense, you might not have creamed it long enough, which can lead to a dense cake instead of the light and airy result we're aiming for.

When adding dry ingredients to the wet mix, it's crucial to do so gradually. Alternate adding flour and milk, mixing until just combined, to prevent the flour from developing gluten, which can make the cake tough. Using a spatula to gently fold the ingredients can be helpful in keeping the batter light. Make sure to stop mixing as soon as no dry flour is visible; you want to maintain that airy texture throughout.

Coconut Vanilla Filling Secrets

The filling takes this cake to the next level, and the key is incorporating air into the heavy cream without overbeating. Using a chilled bowl and beaters can help the cream whip faster; aim for soft peaks. Be careful not to overwhip, or you risk turning the cream into butter. If this happens, gently fold in a little more heavy cream to salvage it, bringing it back to the right consistency without losing its fluffiness.

For a richer flavor, consider using a flavored extract like coconut or almond in place of vanilla. Additionally, you can substitute unsweetened coconut for a less sweet filling, allowing the cake's natural sweetness to shine through. If coconut isn’t your style, this creamy filling can easily be adapted with flavors like chocolate or coffee for a different twist.

Assembly and Presentation Tips

When it comes to assembling the cakes, ensure the layers are completely cooled to avoid melting the filling. If you're short on time, you can speed up the cooling process by placing the cakes in the refrigerator after transferring them from the oven. To achieve a clean look, use a serrated knife to trim the tops of the cakes, creating flat surfaces that will stack evenly.

For an elegant touch, don't just spread the filling in between layers; consider using a piping bag to create decorative edges or rosettes on top. This not only enhances the visual appeal but also allows portions to be more controlled when serving. You can also sprinkle additional shredded coconut or drizzle with chocolate sauce for added flavor and decoration.

Ingredients

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 ½ tsp baking powder
2 tsp vanilla extract
A pinch of salt

For the Coconut Vanilla Filling:

1 cup heavy cream
½ cup sweetened shredded coconut
¼ cup powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Cake Batter

Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.

Bake the Cakes

Preheat the oven to 350°F (175°C) and grease your heart-shaped cake pans. Divide the batter evenly between the pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Coconut Vanilla Filling

In a medium bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, then fold in the shredded coconut gently until well combined.

Assemble the Cakes

Once the cakes are cooled, place one heart cake layer on a serving plate. Spread a generous amount of coconut vanilla filling on top. Gently place the second layer on top, and add more filling if desired.

You can also decorate with additional shredded coconut on the sides.

Pro Tips

For an extra touch, you can drizzle melted chocolate over the assembled cake or sprinkle toasted coconut for added texture and flavor.

Make-Ahead and Storage Tips

These Mini Heart Cakes can be made ahead of time! The cake layers can be baked and stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and freeze for up to one month. When ready to use, thaw the cakes at room temperature before assembling to ensure the texture remains perfect.

The coconut vanilla filling can also be prepared in advance. Store it in the refrigerator for up to 2 days, but be sure to rewhip it lightly before using, as it may lose some volume. This ensures that the filling is still fluffy and easy to spread.

Scaling the Recipe

If you're looking to make a larger cake instead of mini versions, simply double the batch and use a standard cake pan. Baking times will vary; a larger cake typically requires around 30-40 minutes at the same temperature. Always check for doneness with a toothpick, ensuring it comes out clean from the center.

Conversely, if you're interested in miniatures but don’t have heart-shaped pans, consider using a muffin tin for charming cupcake-sized portions. Just adjust your baking time to about 15-20 minutes, watching closely as they bake. Regardless of the size, the delightful flavors remain consistent!

Troubleshooting Common Issues

If your cakes come out too dry, this may result from overbaking. Always keep an eye on them and start checking for doneness a few minutes before the suggested time. If using a darker pan, consider reducing the oven temperature by 25°F to prevent overbaking.

For a cake that's too dense, ensure you properly creamed the butter and sugar and didn't overmix the batter. Lastly, make sure all ingredients are at room temperature to avoid a temperature shock that can hinder proper mixing.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Just keep them wrapped tightly at room temperature, and assemble with the filling on the day of serving.

→ Can I substitute the coconut in the filling?

Absolutely! If you're not a fan of coconut, you can use any flavored extract or omit the coconut entirely for a vanilla filling.

→ What is the best way to store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Just bring it back to room temperature before serving.

→ Can I use different cake pans?

Yes, feel free to use any cake pan you prefer! Just be sure to adjust the baking time if using different sizes.