Alexis' Heart Cake

Alexis' Heart Cake

Say "I love you" with this blushing layered cake, topped with cream cheese frosting and flakes of chewy coconut.

Alexis’ Heart Cake

Coconut Cake (recipe follows)
Cream Cheese Frosting (recipe follows)
Banana Cake (recipe follows)
Colored Coconut Flakes (recipe follows)

Using a serrated knife, trim top of coconut cake to make level. Place coconut cake, trimmed side up, on a cake turntable or serving plate, and spread with about 2 cups frosting. Top with banana cake. Using an offset spatula, spread remaining frosting over entire cake. Sprinkle the top and sides with coconut. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.

Serves 12.

Coconut Cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened, shredded coconut
  • 1 1/3 cups Domino® Granulated Sugar
  • 2 large whole eggs, plus 2 large egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup unsweetened coconut milk

Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.

In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low speed, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.

Pour batter into prepared pan; smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.

Transfer pan to a wire rack to cool for 30 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.

Makes one (10-inch) heart-shaped cake.

Cream Cheese Frosting

  • 1 1/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
  • 3 (8-ounce) packages cream cheese, room temperature
  • 3 cups Domino® Confectioners Sugar, sifted
  • 1 tablespoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

Makes about 6 cups.

Banana Cake

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/3 cups all-purpose flour, plus more for pan
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 very ripe bananas, mashed
  • 2 tablespoons sour cream or creme fraiche
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup plus 2 tablespoons Domino® Granulated Sugar
  • 2 large eggs


Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together mashed banana, sour cream, and vanilla; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl, as needed. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the reserved banana mixture, beating until combined. Add the flour mixture in two parts, beating until combined after each, 2 to 3 minutes, being careful not to overmix.

Pour batter into prepared pan. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes.

Transfer pan to a wire rack to cool for 20 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.

Makes one (10-inch) heart-shaped cake.

Colored Coconut Flakes

  • Powdered food coloring
  • 4 cups coconut flakes

Place food coloring in a resealable plastic bag. Add coconut flakes. Shake bag to evenly coat coconut with food coloring. Use immediately.

Makes enough for one (10-inch) heart-shaped cake.

Recipe as featured on Martha Bakes.

Alexis' Coconut Heart Cake