Mini Heart Almond Joy Cakes

Name: Mini Heart Almond Joy Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup shredded coconut; 1/3 cup sweetened condensed milk; 12 whole almonds; 1 cup dark chocolate chips; 1 tablespoon coconut oil

Highlighted under: Homemade Dessert Recipes

I love making these adorable Mini Heart Almond Joy Cakes for special occasions or just to brighten up an ordinary day. The combination of rich chocolate and creamy coconut, with a delightful almond in the center, is simply irresistible. Shaped like hearts, these treats not only taste divine but also make a wonderful presentation. They are surprisingly easy to create and will definitely impress anyone who bites into them. I’m sure once you try them, they’ll become a favorite in your household too!

Created by

Emily

Last updated on 2026-01-18T14:18:28.338Z

Creating these Mini Heart Almond Joy Cakes was a labor of love that paid off deliciously. I started by experimenting with the cake batter, wanting it to be both moist and flavorful. The key was using top-quality chocolate and ensuring not to overbake. I learned that by mixing the coconut just right, it gives a chewy texture that complements the softness of the cake.

Once the cakes cooled, I carefully shaped them into hearts, which added a fun twist! The surprise almond in the center took them to the next level. After sharing them at a gathering, everyone kept asking for the recipe—an absolute win!

        Why You'll Love These Cakes
        A charming heart shape perfect for gifting and sharing
Rich chocolate flavor with a tropical coconut twist
Crispy almond center providing a delightful crunch

      

Mastering the Heart Shape

Using a heart-shaped pan for these Mini Heart Almond Joy Cakes is essential for achieving that charming presentation. Ensure that the pan is well-greased to prevent sticking, as chocolate cakes tend to cling more than other types. If you don't have a heart-shaped pan, a regular muffin tin can work in a pinch; just remember to adjust the baking time accordingly. The cakes will generally bake faster in smaller cavities, so check for doneness a couple of minutes earlier.

When pouring the batter, fill each cavity only halfway before adding the coconut filling. This helps prevent overflow and allows the cakes to rise beautifully while keeping the filling in the center. If you find that the filling is challenging to scoop, try chilling the coconut mixture for a bit in the fridge; it firms up and makes it easier to handle.

Chocolate Topping Techniques

For the chocolate topping, it's crucial to melt the dark chocolate chips gently. I recommend using a double boiler to prevent burning, but if you use a microwave, do it in short bursts of 20 seconds on low power, stirring in between. This will help you achieve a smooth, glossy finish that adds a luxurious touch to your cakes.

After dipping the cooled cakes, allow excess chocolate to drip off—this helps prevent a thick, uneven layer. Placing them on a wire rack is perfect for letting air circulate, ensuring the chocolate hardens evenly without sticking to surfaces. Waiting about 15-20 minutes should give you a beautifully set layer of chocolate.

Storing and Serving Suggestions

These Mini Heart Almond Joy Cakes can be stored in an airtight container at room temperature for up to three days, making them a delightful treat for last-minute guests or cozy afternoons. If you want to extend their shelf life, consider freezing them. Lay them on a baking sheet until firm, then transfer to a freezer-safe container, where they’ll keep for about three months. Just make sure to thaw them in the fridge to retain their texture before serving.

To elevate your presentation when serving, consider drizzling additional melted chocolate or a sprinkle of sea salt over the top for an extra touch. Pairing these cakes with a scoop of vanilla ice cream or whipped cream can enhance the flavor profile, providing a delicious contrast to the rich chocolate and coconut filling.

Ingredients

Gather the following ingredients to create these delightful cakes:

Cake Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling Ingredients

1 cup shredded coconut
1/3 cup sweetened condensed milk
12 whole almonds

Topping Ingredients

1 cup dark chocolate chips
1 tablespoon coconut oil

With all these ingredients ready, let's dive into the steps!

Instructions

Follow these simple steps to make your Mini Heart Almond Joy Cakes:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

Stir in milk and vanilla extract. In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture until just combined.

Make the Filling

In a separate bowl, mix shredded coconut with sweetened condensed milk until well combined. Set aside.

Bake the Cakes

Pour the cake batter into a greased heart-shaped pan, filling each cavity halfway. Add a spoonful of the coconut mixture and press an almond into the center. Top with more cake batter until the pan is filled.

Bake for 15 minutes or until a toothpick comes out clean.

Prepare the Topping

While the cakes cool, melt dark chocolate chips and coconut oil together until smooth. Stir well to combine.

Top the Cakes

Once the cakes are fully cool, dip the tops into the melted chocolate mixture. Allow excess chocolate to drip off before setting them on a wire rack to harden.

Enjoy your Mini Heart Almond Joy Cakes with a cup of coffee or share them with friends!

Pro Tips

For an extra layer of flavor, try adding a hint of almond extract to the batter. This will enhance the almond taste in the cakes.

Ingredient Substitutions

If you're looking to make this recipe dairy-free, you can substitute the unsalted butter with a plant-based alternative or coconut oil, which will also complement the coconut flavor. For the chocolate topping, use dairy-free dark chocolate chips to maintain the same indulgent experience without the dairy. Additionally, if you're gluten-sensitive, almond flour can replace the all-purpose flour, but you may need to adjust the quantity slightly, as almond flour behaves differently in baking.

Sweetened condensed milk can also be substituted with coconut cream combined with a bit of maple syrup for a lighter touch. This will align beautifully with the tropical vibe of the cake while catering to those who may prefer a less sweet filling.

Troubleshooting Common Issues

If your cakes domed excessively or cracked on top, it could be a sign of overmixing the batter or baking at too high a temperature. For future batches, mix until just combined and ensure your oven's temperature is accurate with an oven thermometer. To fix a cracked top, don’t worry; you can disguise it with a generous layer of chocolate topping once cooled.

Should the cakes stick to the pan, thoroughly greasing it is key, but if you find one stuck, running a knife around the edges can help release it. If the cakes don’t rise as expected, double-check your baking powder and baking soda’s freshness, as expired leavening agents can lead to unfortunately flat cakes.

Variations and Customizations

Feel free to experiment with different nuts instead of almonds if desired. Chopped walnuts or pecans can add a unique flavor and will still provide that signature crunch we love. Alternatively, for a sweeter bite, try topping the cakes with roasted coconut flakes before dipping in chocolate or adding shredded dried fruit like apricots for added texture.

You can also infuse the cake batter with flavors like coffee or espresso for a mocha twist, enhancing the chocolate depth. Simply add a tablespoon of instant coffee granules to your dry mix for that subtle boost. Another fun variation could be adding a hint of orange zest, creating a delightful citrus contrast against the chocolate and coconut.

Questions About Recipes

→ Can I use unsweetened coconut instead?

Yes, but it will alter the sweetness; you may need to adjust the amount of sweetened condensed milk.

→ How can I store leftovers?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these cakes?

Absolutely! They freeze well. Wrap them tightly and store in the freezer for up to 3 months.

→ What can I substitute for the eggs?

You can use flax eggs or applesauce as a substitute for eggs in this recipe.