They say “Necessity is the mother of invention”. Sometimes, needing to finish a project, and not being able to find ingredients can lead to some great discoveries. I wanted to make Anne’s Coconut Cake. The filling calls for sour cream. Typically, I keep some in stock but…chips and dip the night before had wiped out the supply. So, off to the store I went, only to find the space on the shelf where sour cream should have been… empty! I wandered around the store for a while looking dazed and trying to come up with a solution. I went back to the dairy aisle with desperation setting in and found Key Lime Greek Yogurt. What a great find this turned out to be!
The tangy lime of the Greek yogurt was a perfect compliment to the Coconut Cake! It’s a simple, stir it together recipe. Only four ingredients!
Key Lime Coconut Filling
Makes enough to fill three layers
1 Cup Sugar
2 cups Key Lime flavored Greek Yogurt
3 Tablespoons Coconut Milk
3/4 Cup Coconut, dessicated
Because of the time constraints with this project, I used canned Coconut Milk (you can find it in the juice aisle), instead of making my own. In fact, I used canned coconut cream, and coconut water as well. The cake was every bit as good as it was making my own coconut cream, milk, and water.
Put all the above ingredients into a medium-sized bowl and mix well. Refrigerate at least 1 hour before using. Spread between cake layers, or you could use it to fill cupcakes.
I was making this cake for the Scotia Bank cake auction. I was quite pleased, it received the highest bid of the day, $460.00. The bank has made this an annual event. The cakes that are auctioned are either made by the bank’s employees, or purchased by them. Proceeds from the auction are matched by the bank, and go to benefit the Joseph N. France Hospital here in St. Kitts.