Prepare the heart molds: butter and flour then place in a baking sheet lined with wax paper.
Mix baking powder with vinegar and set aside
Whisk the eggs and set aside.
Mix the butter with a hand mixer on medium speed for 2 minutes, then on high until it’s creamy, then slowly add icing sugar and continue beating until it’s creamy.
Add heavy cream and beat on medium speed.
Beat in food coloring until you're happy with the color
Turn mixer on low speed and gradually add dry ingredients, baking powder mix then the eggs.
Mix until completely smooth.
Pour the batter into the prepared molds to fill about 1/2 the cavity, smooth out the top and gently tap the baking sheet on a working surface to remove air bubbles.
Bake until a toothpick inserted comes out clean (about 30 minutes).
Cool the cakes in the molds for 15 minutes, then remove and cool on a rack.
Let cool completely, then keep in the fridge for 1/2 hr.
Meanwhile make the frosting. In a hand mixer beat butter on low speed for 2 minutes then on high speed until light and fluff. Add cream cheese and mix until smooth. Add sugar gradually until fully incorporated and smooth. Add in the coconut flakes and mix with a spatula.
Remove the cakes from the fridge and cut in half, on the diagonal.
Pipe or spoon the coconut cream cheese frosting on one half, top with the other half and keep in the fridge while you melt the white chocolate.
In a bain marie, melt the chocolate until runny. You should be able to drizzle it over the cakes with a fork.
Remove sandwiches from the fridge and drizzle chocolate.