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Art is the Driving…

Dec 9 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Celebration in the…

Dec 09, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Chakula cha Jua…

Dec 9 - 9, 2016
What Could Happen Next? Is a two-act comedy play that the entire family can… more

Christmas in The…

Dec 9 - 31, 2016
Christmas in the Crevasse is now open featuring hayrides on 5 acres of farm… more

Christmas New Orleans…

Dec 9 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Clarence John…

Dec 09, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Dec 09, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Dec 09, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Festival of the…

Dec 9 - 11, 2016
Enjoy great food, live entertainment, crafts, Santa's Very Merry Forest and… more

Free Photos with…

Dec 9 - 17, 2016
Enjoy cocoa, cookies, and free photos with Santa. The former site of the D.H.… more

Happier Hour Wine…

Dec 09, 2016 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Historic New Orleans…

Dec 09, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Home and…

Dec 9 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

Holiday Movies on the…

Dec 9 - 16, 2016
The Downtown Development District and Riverwalk present three weekends of free… more

House of Blues…

Dec 9 - 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

Jefferson Performance…

Dec 9 - 11, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

Jonathan Weiss Dark…

Dec 9 - 31, 2016
Tour company Jonathan Weiss Tours will donate 15% of proceeds during the month… more

Luna Fete: 2016

Dec 9 - 10, 2016
    LUNA (Light Up NOLA Arts) Fete returns this December to… more

Miracle on Fulton…

Dec 9 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

NapolĂ©on: General.…

Dec 09, 2016 - Jan 07, 2017
M.S. Rau Antiques will host a comprehensive exhibition Napoléon:… more

Art is the Driving…

Dec 9 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
OVG Guide Widget 1

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