Coconut Lime Mini Heart Cakes

Name: Coconut Lime Mini Heart Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsweetened coconut milk; 1/4 cup vegetable oil; 1 large egg; Zest of 1 lime; 2 tablespoons lime juice; 1/4 cup shredded coconut (sweetened or unsweetened); 1/2 cup heavy whipping cream; 1 tablespoon powdered sugar; Extra lime zest for garnish; Toasted coconut (optional)

Highlighted under: Dessert Recipe Collection

I absolutely love making these Coconut Lime Mini Heart Cakes for gatherings and special occasions. The bright tanginess of lime perfectly complements the tropical flavor of coconut, creating a refreshing treat that's sure to impress. Each cake is light, fluffy, and so charming in their heart shape, making them perfect for celebrations like birthdays or Valentine's Day. Plus, they're surprisingly easy to whip up, taking only a short time to bake, which means I can spend more time enjoying them with friends and family.

Created by

Emma Johnson

Last updated on 2026-01-18T12:54:27.247Z

When I first tried making these mini heart cakes, I was thrilled by how the flavors of coconut and lime meld together so beautifully. The addition of lime zest not only brightens the dessert but also adds a layer of complexity that keeps everyone coming back for more. I found that using fresh lime juice instead of bottled really made a difference in flavor!

Each time I serve these, I’m reminded of sun-kissed beaches and that refreshing tropical breeze. They are great for customizing with different toppings, like whipped cream or a sprinkle of toasted coconut, which adds extra texture and sweetness. Making them heart-shaped adds a delightful touch that always brings smiles.

        Why You'll Love These Cakes
        A delightful balance of tropical coconut and zesty lime
Perfectly sized for snacking or dessert sharing
Heart shape makes them a charming gift or treat

      

Perfecting the Heart Shape

Achieving the perfect heart shape with these mini cakes is undeniably charming, but it does require a little extra care. Ensure your mini heart-shaped cake pan is well-greased to prevent sticking. I recommend using a non-stick baking spray or greasing with vegetable oil, making sure to coat every nook of the pan for easy removal once baked. After filling the pan, tap it gently on the counter to eliminate any air bubbles that might disrupt the shape during baking.

Monitoring the baking time is crucial to prevent over-baking, which can lead to dry cakes. I suggest setting a timer for 12 minutes and checking the cakes with a toothpick. If it comes out clean or with a few moist crumbs, they're done. Letting them cool in the pan for just a few minutes allows them to hold their shape while transferring to a wire rack.

Whipped Cream Tips

For the whipped topping, using heavy whipping cream is essential as it contains a higher fat content, which helps achieve stiff peaks. Make sure the bowl and beaters are chilled before whipping; this will help the cream whip up quicker and fluffier. I find it helpful to whip the cream at medium speed until you see soft peaks forming. Then, add the powdered sugar gradually to sweeten without weighing it down.

If you want to elevate the flavor even more, try infusing the whipped cream with a bit of vanilla extract or a splash of coconut extract, which pairs beautifully with the coconut in the cakes. For storage, keep the whipped cream in an airtight container in the fridge, but remember it’s best when fresh; rewhipping may be necessary if it separates.

Serving and Storage Suggestions

These Coconut Lime Mini Heart Cakes are ideal for serving at gatherings. I love placing them on a beautiful platter garnished with extra lime zest and a sprinkle of toasted coconut. They also pair wonderfully with fresh fruit, such as berries or sliced strawberries, which add a burst of freshness and color to your dessert display.

If you have leftovers (which is rare, but it happens!), store the cakes in an airtight container at room temperature for up to two days. You can also freeze them for longer storage. Just make sure they are completely cooled before wrapping them tightly in plastic wrap and then placing them in a freezer-friendly bag. To enjoy them later, simply thaw at room temperature and re-whip your cream for a fresh topping.

Ingredients

For the Cakes

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened coconut milk
1/4 cup vegetable oil
1 large egg
Zest of 1 lime
2 tablespoons lime juice
1/4 cup shredded coconut (sweetened or unsweetened)

For the Topping

1/2 cup heavy whipping cream
1 tablespoon powdered sugar
Extra lime zest for garnish
Toasted coconut (optional)

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the coconut milk, vegetable oil, egg, lime zest, and lime juice until blended.

Combine and Add Coconut

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the shredded coconut.

Bake the Cakes

Spoon the batter into the prepared mini heart-shaped pan. Bake for 12-15 minutes, or until a toothpick comes out clean.

Cool and Whip Cream

Allow the cakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Meanwhile, whip the cream with powdered sugar until soft peaks form.

Serve with Toppings

Top each cooled mini cake with whipped cream, lime zest, and toasted coconut if desired. Enjoy!

Pro Tips

To enhance the coconut flavor, you can use coconut oil instead of vegetable oil in the batter. For a nice presentation, garnish with additional lime zest and shredded coconut before serving.

Ingredient Roles

Each ingredient in this recipe plays a specific role that contributes to the delightful texture and flavor. The all-purpose flour provides structure, while the sugar not only sweetens but helps with browning during baking, giving the cakes a lovely golden edge. Baking powder is key for leavening, giving the cakes their light and fluffy texture.

Coconut milk adds a rich creaminess and enhances the tropical flavor, making these cakes unique. The addition of lime juice and zest really brightens up the flavors, balancing the sweetness of coconut with zesty tang. If you can’t find coconut milk, almond milk can be used as a substitute, but consider adding a bit more shredded coconut to maintain texture.

Variations and Customization

Feel free to customize these mini cakes! You could try swapping the lime for lemon or even orange for a refreshing twist. Adding a little more shredded coconut to the batter can create a nuttier texture, while incorporating macadamia nuts will introduce a delightful crunch. For a chocolate lover's variation, consider making a chocolate drizzle using melted dark chocolate to top each cake.

If you're looking to make these cakes suitable for dietary restrictions, consider using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) in place of the large egg for a vegan option. The result will still yield a deliciously moist cake while adhering to dietary needs. Just remember to test the baking time, as it might vary slightly.

Questions About Recipes

→ Can I use sweetened coconut milk?

Yes, sweetened coconut milk will work, but you might want to reduce the amount of sugar in the recipe to balance the sweetness.

→ How should I store the leftover cakes?

Store any leftovers in an airtight container in the refrigerator for up to three days.

→ Can I freeze these mini cakes?

Absolutely! You can freeze them for up to a month. Just thaw in the refrigerator before serving.

→ What can I use instead of eggs?

You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) for a vegan version.