Preheat your oven to 350 degrees.

Mix together the chocolate cake mix, egg, water and oil.

Grease the whoopie pie pan slightly - I dab some oil on the end of a paper towel and rub it in each section.

Fill each whoopie pie heart 2/3 full with the above cake mixture.

Cook in the oven for 10 minutes, or until a toothpick comes out clean.

Let the cakes cool for a few minutes and then remove from the pan.

Allow the cakes to completely cool before adding the coconut filling.

Once the coconut milk can is chilled, open the can and scoop out the white cream part into a large mixing bowl and do not use the remaining clear liquid. Chilling the can separates the cream from the liquid, so it’s easy to spot the difference.

Add the powdered sugar to taste, 1/8 cup at a time.

Puree strawberries in a blender.

Add 1 tbsp of the strawberry puree to the coconut milk and sugar bowl. This gives the frosting a pink color.

Blend with a mixer for 1-2 minutes and you’re done!

Take one mini heart cake and cover it with the frosting.

Add a second heart cake on top to make the perfect mini heart layer cake.

Repeat until you've made all of the layer cakes.

Enjoy!