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BB King's Blues Club…

Jun 30 - 30, 2016
Join us at the BB King's Blues Club New Orleans for Jonte Mayon more

BB King's Blues Club…

Jun 30 - 30, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Carnival…

Jun 30 - 30, 2016
The artists behind Carnival are bringing an intimate indoor garden to Longue… more

Carousel Gardens…

Jun 30 - Jul 31, 2016
Now is a great time to buy your season pass. The season pass even gets you… more

Collective Impact…

Jun 30 - 30, 2016
Play Like a Girl has joined forces with Laureus Sport for Good Foundation to… more

David Hansen's Garden…

Jun 30, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Eat.Mix.Inspire.…

Jun 30 - 30, 2016
Spiritual Homies & McDowell Branding Group LLC. unite for their first… more

Free Summer Wine…

Jun 30 - 30, 2016
Join us for a summer wine tasting in the Marigny at Silk Road, a New Orleans… more

Heart of the House

Jun 30, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

In Good Company…

Jun 30 - Jul 2, 2016
The House of Bernarda Alba was completed in 1936 while the Spanish Civil War… more

Let's Move! Active…

Jun 30 - 30, 2016
Want to be a more powerful champion for physical activity and physical… more

Maafa Art Exhibition

Jun 30 - Jul 1, 2016
Ashé Cultural Arts Center presents its first Maafa Exhibition, featuring… more

Photo Exhibition -…

Jun 30 - Jul 30, 2016
Join us for the Photo Exhibition - "MAAFA: The Past We Inherit; the Future… more

The Two Gentlemen of…

Jun 30 - Jul 2, 2016
Young love doesn’t always end in tragedy. Shakespeare’s romantic… more

Thursdays at Twilight…

Jun 30 - 30, 2016
There are always cold mint juleps to be had at these musical events! more

Tulane University -…

Jun 30 - Jul 2, 2016
New Orleans' professional classical theatre company presents Shakespeare's… more

Tulane University -…

Jun 30 - Jul 2, 2016
New Orleans' professional classical theatre company presents Shakespeare's… more

"The Elements" Kids…

Jul 1 - 15, 2016
Painting with a Twist is offering two summer sessions of "The… more

ESSENCE Music Festival

Jul 1 - 3, 2016
The ultimate party weekend is highlighted by performances from a variety of… more

French Ciné-Club

Jul 01, 2016
All films are shown in French with English subtitles See the progran online:… more

BB King's Blues Club…

Jun 30 - 30, 2016
Join us at the BB King's Blues Club New Orleans for Jonte Mayon more
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Dickie Brennan's Steakhouse 's Coconut Cake

Coconut chiffon cake layered with an Italian buttercream, topped with toasted coconut and finished with a vanilla crème anglaise.

For the Cake:

• 9 oz. all-purpose flour
• 8 oz. granulated sugar
• ¼ oz. Kosher salt
• ½ oz. baking powder
• ¼ oz. vanilla extract
• 7½ oz. whole milk
• 5 oz. large egg yolks (approx. 10 eggs)
• 5 oz. vegetable oil

Meringue:

• 10 oz. large egg whites (approx. 10 eggs)
• 5 oz. sugar

Preheat oven to 350°F. Spray the bottom and sides of a 9 inch round cake pan with cooking spray. Place a 9 inch round piece of parchment over the bottom for easy removal. Mix flour, granulated sugar, Kosher salt and baking powder in a medium bowl. In a separate bowl, mix vanilla extract, milk, egg yolks, and oil. In a clean, dry mixing bowl with whip attachment, whip the egg whites and sugar until soft peaks form to make the meringue. Add the liquid ingredients into the dry ingredients and stir until thoroughly blended. Fold meringue gently into the batter. Place cake batter into pan. Bake for 1½ hours. Do not open the oven during the first 30 minutes of baking. Once cake is fully cooled, then cut the cake into the desired amount of layers (I prefer seven layers) to prepare it for icing.

For the Italian Buttercream Icing:

• 1 oz. light corn syrup
• 1 lb. granulated sugar
• ½ C water
• 12 oz. unsalted Butter, room temperature
• 2 gelatin sheets
• 8 oz. large egg whites (approx. 8 eggs)
• 4 C coconut flakes, toasted

In a mixing bowl with a whip attachment, whip the butter until soft and pale yellow. Bloom gelatin sheets in cold water just until the sheets lose shape. Remove gelatin sheets from the cold water and squeeze out the excess water. Mix ½ oz. of hot water with the gelatin sheets to melt. Add the gelatin mixture to the whipped butter and whip until the gelatin is incorporated. Reserve the softened butter for later use. Clean and dry the mixing bowl. Separate eggs, and place the whites into the clean, dry mixing bowl with a whip attachment. Bring corn syrup, sugar, and water to a boil. Using a candy thermometer, cook mixture to 235°F. When the sugar mixture reaches 235°F, turn your mixer on medium high speed until whites are frothy and begin to form a meringue. When the thermometer reads 240°F, take the mixture off the stove and add the sugar in a slow drizzle to the whites and continue to whip until completely cooled. To help the cooling process, place an ice bath under the mixing bowl. Fold the softened butter into the meringue.

Preheat oven to 300°F. Toast coconut for 15 minutes or until golden brown. Reserve for later use.

For the Cake Mop:

• 1 6 oz. can cream of coconut
• 1 C heavy cream

Mix cream of coconut and heavy cream in a bowl and reserve for later use. The cake mop helps to keep the cake moist and fresh.

To Assemble:

Place one layer of the cake on a cake stand. Using a pastry brush, spread a little of the cake mop over the layer, then cover the layer in icing and toasted coconut. Continue this process until all the layers are used and the cake is complete. The cake will have to sit in the refrigerator for 1 hour before cutting.

 

Dickie Brennan's Steakhouse's Coconut Cake