I'm making an almond joy cake and need a coconut filling for the cake. I have seen several that use condensed milk but will it be shelf stable as the cake will be left out all day?
Would anyone like to share a coconut filling that doesn't need refrigeration.
Honestly I wouldn't have a problem leaving it out.
I have boiled it and used it as dulce de leche and have left that out in a cake for days with no issue.
You could use buttercream with some coconut cream added and (maybe toasted) coconut flakes
I have ordered coconut filling from Global Sugar Art and was very happy with it.