Raspberry Coconut Mini Cakes (Mexican Pan Dulce)

For the cakes: Add the warm milk and the yeast to a mixer and let it rest for 5 minutes. The milk should be warm enough to touch without burning your finger. Add the rest of the cake ingredients (eggs, vegetable oil, granulated sugar, all-purpose flour, vanilla extract, baking powder, and salt) and mix until there are no lumps. Pan-spray a cupcake baking pan. Bake at 375°F (190°C) for 15-18 minutes until golden brown. Let them cool down a little, then cut the top off each mini cake.

For the buttercream: Whip the soft unsalted butter and vegetable shortening until the mixture looks white and fluffy. Add the powdered sugar and mix until well incorporated. Then, add the vanilla extract and continue to whip until fluffy and free of lumps. You can use a piping bag with decorating tips or a thick plastic zip bag with a corner cut off for piping.

Assembly: Spread raspberry jelly around the cooled cakes and coat them with shredded sweetened coconut. Add buttercream on top, smoothing it with a spatula. For decoration, draw a heart shape on top and fill it with jelly. Enjoy!