Filling Ingredients:

• 5 cups heavy cream
• 3 cups granulated sugar
• 1 pound unsalted butter
• 4 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 9 cups coconut, medium shred

It's for a coconut cake recipe that I found online from Peninsula Grill. Here's the website for it.http://www.justluxe.com/lifestyle/dining/feature-1924959.php

Just wondering, I'm using it for a 3 tier cake where the other 2 layers do not have perishable fillings in them and would prefer to not put perishable filling at all since it will be covered in fondant. 

That's a cooked custard with-out eggs. Sort of an imitation custard. It's definitely stable at room temp. for 4 hours. The 'pastry cream/custard' is going to breakdown if held at room temp. over night, etc...

So your answer is; it's semi-perishable.

AThank you, just what I needed to know! I'll just stick with coconut buttercream then.