Mini Heart Cake with Coconut Vanilla Filling

Name: Mini Heart Cake with Coconut Vanilla Filling
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 2 large eggs; 2 tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 1 cup heavy cream; ½ cup sweetened shredded coconut; 1/4 cup confectioners' sugar; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore baking, and there’s something incredibly special about creating these Mini Heart Cakes with Coconut Vanilla Filling. The moment I saw the heart-shaped molds, I knew I had to experiment with flavors and textures. This recipe is a delightful blend of fluffy vanilla cake and a velvety coconut filling, making it perfect for any occasion. Not only do they look adorable, but the burst of coconut pairs beautifully with the light sweetness of the cake, capturing the essence of love in every bite.

Created by

Ottilie James

Last updated on 2026-01-14T03:37:11.433Z

Baking these Mini Heart Cakes was an adventure in flavor and creativity. I wanted to capture the feeling of love in dessert form, so I incorporated a creamy coconut filling into a light vanilla cake. The heart shape not only makes them visually appealing, but also adds a personal touch that’s great for gifting or special occasions.

One of my favorite aspects of this recipe is the texture. The cake remains moist thanks to the coconut filling, which I infused with a touch of vanilla for extra depth. I highly recommend letting the cakes cool completely before adding the filling to prevent it from melting into the batter.

        Why You Will Love This Recipe
        Delicate heart shape is perfect for romantic occasions
Creamy coconut filling adds a tropical twist to every bite
Great for sharing at parties or special events

      

Perfecting the Cake Texture

The key to achieving a light and fluffy cake lies in the creaming method. Always start with softened butter and granulated sugar, beating them together until the mixture turns pale and airy. This process incorporates air into the batter, contributing to the cake's rise. Remember, overmixing once the dry ingredients are added can lead to a dense texture, so mix just until combined and no flour streaks remain.

Monitoring the baking time is crucial as well. Every oven is different, so while I recommend baking for 18-20 minutes, always check for doneness by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the cakes are ready. Letting them cool in the pans for about 10 minutes before transferring them to a wire rack prevents them from sticking.

Crafting the Coconut Vanilla Filling

Whipping the heavy cream to soft peaks gives the filling a luscious and airy quality that beautifully contrasts the cake's texture. Be careful not to over-whip; doing so can lead to a grainy filling. The goal is to achieve a glossy, thick consistency that holds its shape without being too stiff. Once you fold in the coconut, ensure it’s evenly distributed for delightful bursts of flavor in each bite.

If you prefer a lighter version of the filling, consider substituting half of the heavy cream with coconut milk. This will give a unique flavor while reducing the richness. Additionally, feel free to experiment by adding a touch of almond extract to the filling for a nutty depth that pairs exceptionally well with coconut.

Ingredients

For the Heart Cakes

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

For the Coconut Vanilla Filling

1 cup heavy cream
½ cup sweetened shredded coconut
1/4 cup confectioners' sugar
1 tsp vanilla extract

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined, ensuring not to overmix.

Bake the Cakes

Grease your heart-shaped cake pans and pour the batter evenly into each. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Prepare the Coconut Filling

In another bowl, whip the heavy cream until soft peaks form. Gradually add the confectioners' sugar and vanilla extract, then fold in the shredded coconut until fully incorporated.

Assemble the Cakes

Once the cakes are cool, carefully remove them from the pans. Slice off the tops if needed to level them out. Spoon the coconut filling onto the flat side of one half and place the other half on top. Dust with confectioners' sugar before serving.

Pro Tips

For an extra touch, consider adding some toasted coconut on top for garnish. It adds both flavor and texture to these delightful mini cakes.

Serving Suggestions

These Mini Heart Cakes are delightful on their own, but you can elevate them by pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. A fresh fruit garnish, like berries or sliced peaches, adds a touch of color and acidity to balance the sweetness.

For a whimsical touch, consider topping the filled cakes with a drizzle of chocolate ganache. Simply heat some heavy cream and pour it over a handful of dark chocolate chips, stirring until melted and smooth. Let it cool slightly before drizzling over the cakes.

Storage Tips

If you have leftover Mini Heart Cakes, store them in an airtight container in the refrigerator for up to three days. It's best to keep the coconut filling separate until you're ready to serve to prevent the cake from becoming soggy. Simply reassemble when you're ready to enjoy them again.

For longer storage, you can freeze the unfilled cake layers. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to a month. When ready to enjoy, let the layers thaw in the fridge before filling and assembling.

Questions About Recipes

→ Can I use a different type of filling?

Absolutely! Feel free to substitute the coconut filling with any flavor you prefer, such as chocolate or fruit preserves.

→ How do I store the cakes?

Store the filled cakes in an airtight container in the refrigerator for up to 3 days for best freshness.

→ Can I make these cakes ahead of time?

Yes! You can bake the cakes a day in advance. Just make sure to assemble them closer to serving time.

→ What can I do with leftover cake?

Leftover cake can be crumbled and used as a topping for ice cream or as a base for trifle!