Mini Heart Cake with Coconut Raspberry Filling

Name: Mini Heart Cake with Coconut Raspberry Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1 cup shredded coconut; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup fresh raspberries; 1/4 cup sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; Whipped cream; Fresh raspberries; Toasted coconut flakes

Highlighted under: Baking & Desserts

I absolutely adore this Mini Heart Cake with Coconut Raspberry Filling! The combination of tender coconut cake and a sweet-tart raspberry filling makes it an unforgettable treat. Every bite reminds me of warm summer days. In crafting this recipe, I learned that using fresh raspberries significantly enhances the flavor, creating a beautiful contrast with the rich coconut. It’s a delightful choice for a romantic gesture or a festive gathering, and I can't wait for you to experience its charm firsthand.

Created by

Katherine Blake

Last updated on 2026-01-14T03:13:23.251Z

One of my favorite baking moments was when I first tried this Mini Heart Cake recipe. The delightful marriage of coconut and raspberry not only results in an amazing flavor explosion but also looks stunning on any dessert table. I decided to incorporate both fresh raspberries and coconut flakes, which added an exquisite texture and made every slice a pleasure.

As I perfected the layers, I found that letting the cakes cool completely and chilling the raspberry filling made them easier to handle. This discovery was a game changer; it prevented any mess while assembling. I hope you enjoy these as much as I do!

        Why You Will Love This Recipe
        Delicate heart shape perfect for special occasions
Coconut and raspberry create a tropical flavor combo
Light and airy texture that's simply irresistible

      

Understanding Ingredients

The coconut in this Mini Heart Cake not only adds flavor but also moisture, contributing to a tender crumb. Shredded coconut absorbs some of the batter's moisture, while also providing a delightful texture. For an extra depth of flavor, you could opt for unsweetened coconut flakes, but note that this may make the cake a touch less sweet.

Raspberries play a crucial role in balancing the richness of the coconut. Their natural acidity helps cut through the sweetness of the cake, creating a harmonious flavor profile. Fresh raspberries yield the best results, but if they are out of season, frozen raspberries can be a suitable substitute—just make sure to thaw and drain them before use.

Techniques for Success

When preparing the raspberry filling, be patient while cooking over medium heat. Stir gently to avoid breaking the raspberries apart too much while allowing the mixture to thicken evenly. If it becomes too thick, you can add a splash of water to adjust the consistency—it's easier to fix now than after cooling!

For the best texture in your coconut cake, ensure that your butter is softened adequately—this means it should be pliable but not melted. Creaming it with sugar until fluffy creates air pockets that help the cake rise. If you find your cakes are too dense, it may be due to overmixing the batter; mix until just combined after adding the flour.

Ingredients

Gather all your ingredients before starting to streamline your baking process.

For the Coconut Cake

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

For the Raspberry Filling

1 cup fresh raspberries
1/4 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice

For the Decoration

Whipped cream
Fresh raspberries
Toasted coconut flakes

Once you have everything measured, you'll be ready to start mixing and baking!

Instructions

Follow these steps carefully to create the perfect mini heart cakes.

Prepare the Raspberry Filling

In a saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently until the mixture thickens. Remove from heat and let it cool completely.

Make the Coconut Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, followed by milk and vanilla. Combine flour, baking powder, salt, and shredded coconut. Gradually add to the wet mixture and mix until smooth.

Bake the Cakes

Grease mini heart-shaped cake pans and fill each mold with batter. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.

Assemble the Mini Cakes

Once the cakes are completely cool, slice them in half horizontally. Spread a generous layer of raspberry filling between the layers, then cover the tops with whipped cream and sprinkle toasted coconut flakes.

Enjoy your creation with family and friends or keep it all to yourself!

Pro Tips

For an extra touch, consider adding a drizzle of chocolate over the whipped cream. It complements the cake beautifully.

Make-Ahead Tips

You can prepare the raspberry filling a day in advance, allowing the flavors to meld. Store it in an airtight container in the refrigerator, and it will keep well for up to three days. This not only saves time on the day you plan to serve the cakes but also ensures the filling maintains a fresh taste.

The coconut cake layers can also be baked ahead of time. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator for up to three days or freeze them for longer storage. If freezing, ensure they are well-wrapped to prevent freezer burn.

Serving Suggestions

For an extra touch, consider serving your Mini Heart Cakes with a side of coconut ice cream or a raspberry coulis drizzle. This elevates the dessert, providing additional tropical and fruity notes that complement the flavors beautifully. A light dusting of powdered sugar right before serving adds a charming visual element, too.

These mini cakes make perfect gifts or centerpiece items for romantic dinners. They can be presented on decorative platters, garnished with mint leaves or additional fresh raspberries for an elegant finish. Just remember to serve them chilled for the best experience—a cool cake pairs wonderfully with the lush texture of the whipped cream.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but make sure to thaw and drain excess liquid before using them in the filling.

→ How can I store the mini cakes?

Keep them in an airtight container in the refrigerator for up to three days.

→ Can I make this cake gluten-free?

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

→ What can I use instead of coconut?

You can replace shredded coconut with finely chopped nuts or simply omit them for a light cake.