Mini Heart Cake with Coconut Berry Cream

Name: Mini Heart Cake with Coconut Berry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vegetable oil; 1/2 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 can coconut milk (chilled); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries)

Highlighted under: Celebration Recipes

I absolutely adore creating sweet treats that not only look good but also taste divine. This Mini Heart Cake with Coconut Berry Cream is a dreamy dessert that I love making for special occasions or just to brighten up a regular day. The combination of fluffy, tender cake and silky coconut cream layered with berries is simply irresistible. It’s a playful twist on classic flavors, and making them in mini heart shapes adds an endearing touch. Trust me, once you try it, you'll want to make it again and again!

Created by

Gillian Sykes

Last updated on 2026-01-14T03:29:34.850Z

When I first attempted this Mini Heart Cake, I wasn't sure how the flavors would come together, but the result was nothing short of spectacular. I remember experimenting with the coconut cream, and using chilled coconut milk helped create a perfectly fluffy texture that paired beautifully with the berries.

This treat has become a favorite among my friends and family. Each time I make it, I enjoy inviting everyone to help decorate the cakes, making it a fun and interactive experience. Plus, adding fresh berries not only enhances the flavor but also brings vibrant color to the dessert!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Mastering the Mini Heart Cakes

When making mini heart cakes, the key is to achieve the perfect texture that strikes a balance between fluffy and moist. The combination of vegetable oil and milk in this recipe helps retain moisture, while the cocoa powder provides that rich chocolate flavor. When mixing, be careful not to overmix the batter; stop as soon as you see no dry flour. This will keep your cakes light and airy.

Baking in mini heart-shaped pans adds a charming flair, but it can also lead to uneven baking if not monitored closely. It’s wise to rotate the pans halfway through baking to ensure even heat distribution. You'll know they're done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Expect a baking time between 15 and 20 minutes, depending on your oven.

Creating the Coconut Berry Cream

The coconut berry cream is where all the magic happens! Using chilled coconut milk allows the cream to solidify, making it easy to whip into a light and fluffy topping. Be sure to use full-fat coconut milk for the creamiest texture; low-fat options won’t whip as well. If your coconut cream is too thick, you can add a bit of the coconut water to adjust the consistency without sacrificing flavor.

Incorporating mixed berries into the coconut cream not only elevates the flavor profile but also adds a beautiful pop of color. Feel free to experiment with berry combinations based on what's in season or your personal preference. Just gently fold them into the whipped coconut cream at the end to maintain the luscious texture while allowing some berry pieces to shine through.

Ingredients

For the Mini Heart Cakes

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

For the Coconut Berry Cream

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

Make sure to measure your ingredients accurately for the best results!

Instructions

Prepare the Cakes

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the oil, milk, eggs, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined. Pour the batter into the pans and bake for 15-20 minutes. Allow to cool completely before removing from the pans.

Make the Coconut Berry Cream

Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl. Add the powdered sugar and vanilla, then whip until light and fluffy. Gently fold in the mixed berries.

Assemble the Cakes

Once the cakes are cooled, carefully slice each in half horizontally to create layers. Spread a layer of coconut berry cream in between the cake layers and on top. Decorate with additional berries if desired.

Serve immediately, or refrigerate for a while to let the flavors meld together.

Pro Tips

For an extra touch, you can drizzle some chocolate sauce over the top before serving.

Storage and Make-Ahead Tips

These mini heart cakes can be made ahead of time, which is great for special occasions. Once cooled, they store well in an airtight container at room temperature for up to two days. For longer storage, you can freeze the individual cake layers. Wrap each layer in plastic wrap and then in aluminum foil to prevent freezer burn. They can last up to three months in the freezer — just be sure to thaw them completely before assembling.

As for the coconut berry cream, it's best enjoyed fresh, but you can prepare the coconut cream base a day in advance and store it in the refrigerator. If the mixture separates, give it a good whisk before serving. To avoid sogginess, assemble the cakes just before serving, especially if you're using juicy berries.

Preparing for Variations

Feel free to get creative with this recipe! You can substitute the chocolate cake base with vanilla or a fruit-flavored cake for different taste experiences. When using vanilla, consider adding a splash of almond extract for depth. If you want a loftier cake, try separating the egg whites and yolks; whip the whites to soft peaks before folding them into the batter for extra volume.

For those looking for a dietary swap, you can easily make this cake gluten-free by using a gluten-free all-purpose flour blend. Additionally, for a dairy-free version, use almond milk or oat milk in place of regular milk, ensuring all other ingredients remain compliant with your dietary needs. Don’t hesitate to mix and match flavors — berry compote or mango puree could also work splendidly in place of the coconut cream!

Questions About Recipes

→ Can I use a different size cake pan?

Yes, you can use a larger round cake pan. Just adjust the baking time accordingly.

→ Can I make this recipe gluten-free?

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

→ How do I store leftovers?

Store leftover cakes in an airtight container in the refrigerator for up to three days.

→ Is there a dairy-free option for the cream?

Yes! Use a dairy-free yogurt substitute instead of regular milk for the cream.