Martha Stewart Alexis’ Heart Cake

Martha Stewart Alexis' Heart Cake is a fluffy layered banana and coconut cake with cream cheese frosting and pink coconut flakes, ready in about 1 hour 30 minutes. Try this heart-shaped Valentine's cake for birthdays or Mother's Day, since it's a make-ahead dessert that looks festive.

Beat the butter and cream cheese until fluffy before any sugar goes in, because that is what makes the frosting light and spreadable. Skip it and the frosting turns dense and heavy, and it tears up the cake crumb as you spread it.

Martha's daughter Alexis stacks two different cakes, coconut on the bottom and banana on top, so every slice has two flavors. Tinting the coconut flakes inside a plastic bag also gives you an even pink coat without staining your hands.

Martha Stewart Alexis' Heart Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking timeminutes

Calories

650

kcal

Two tender layers of coconut and banana cake sit under a thick, tangy cream cheese frosting. The pink coconut flakes on top add a soft, chewy crunch against the smooth, creamy layers.

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
  

• 3 (8-ounce) packages cream cheese, room temperature
  

• 3 cups confectioners' sugar, sifted
  

• 1 tablespoon pure vanilla extract
  

• Powdered food coloring
  

• 4 cups coconut flakes
  

• Heart-Shaped Coconut Cake
  

• Heart-Shaped Banana Cake
  

Directions

• Beat the frosting: Beat 1 1/2 cups butter and 3 packages cream cheese with an electric mixer on medium-high speed for 2 to 3 minutes. It is ready when the mixture looks fluffy.
• Add sugar and vanilla: Reduce the speed to low and add 3 cups confectioners' sugar, 1/2 cup at a time, then 1 tablespoon vanilla. Mix until smooth, scraping down the sides of the bowl as needed.
• Tint the coconut: Put the powdered food coloring in a resealable plastic bag and add 4 cups coconut flakes. Shake the bag until the coconut is evenly coated, then use it right away.
• Level the coconut cake: Trim the top of the coconut cake with a serrated knife so it sits level. Then set it trimmed side up on a cake turntable or serving plate.
• Stack the layers: Spread about 2 cups of the frosting over the coconut cake, then set the banana cake on top. This gives you a thick layer of cream cheese frosting between the two flavors.
• Frost and decorate: Use an offset spatula to spread the remaining frosting over the whole cake. Then press the pink coconut onto the top and sides.
• Chill and serve: Keep the finished cake in the refrigerator under a cake dome. It holds for up to 3 days.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Victorinox Fibrox 8-inch chef's knife, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the frosting ahead of time?

Yes, the frosting keeps in an airtight container in the refrigerator for up to 3 days. Before using it, let it come to room temperature, then beat it on low speed until smooth again.

How long does Alexis' Heart Cake keep?

Keep it in the refrigerator under a cake dome for up to 3 days. The cream cheese frosting needs the cold, so don't leave the cake out on the counter for long.

Can I use a different color for the coconut?

Any powdered food coloring works, so you can switch to red for Valentine's Day or blue for a baby shower. Powdered color coats the flakes without making them wet or clumpy.

Why does the butter and cream cheese need to be at room temperature?

Softened butter and cream cheese blend together smoothly without lumps. Cold cream cheese leaves little bits in the frosting that won't beat out.

What is the most common mistake with this cake?

Skipping the trim on the coconut cake is the usual problem, because a domed top makes the banana layer slide around. Level it with a serrated knife first and the layers stay put.