Upcoming Events

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"Residue" / Wetlands…

May 25 - 26, 2016
Join us Second Saturday for the Opening Reception of "Residue" with… more

BB King's Blues Club…

May 25 - 25, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstar Band ft.… more

BB King's Blues Club…

May 25 - 25, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Birdfoot Festival

May 25 - 28, 2016
Join us for the 5th Anniversary Birdfoot Festival. Through live chamber music,… more

Biz Night on the…

May 25 - 25, 2016
Network and swap business cards at Biz New Orleans' Biz Night aboard the Creole… more

Comedy Gold hosted by…

May 25, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

May 25, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

New Orleans Photo…

May 25 - 29, 2016
The New Orleans Photo Alliance (NOPA), is proud to be the first venue to … more

Saenger Theatre…

May 25 - 29, 2016
WICKED, New Orleans' most popular musical, looks at what happened in the Land… more

The Maison Presents -…

May 25, 2016 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Traditional Home's…

May 25 - Jun 12, 2016
Join us in the Uptown District for our first-ever New Orleans Showhouse!… more

YLC Wednesday at the…

May 25 - 25, 2016
Join us for Wednesday at the Square. The 12-week concert series takes place in… more

"Is Shakespeare…

May 26 - 26, 2016
Lecture with Hillary Eklund, English Dept., Loyola Univ., New Orleans more

BB King's Blues Club…

May 26 - 26, 2016
Join us at the BB King's Blues Club New Orleans for Jonte Mayon more

BB King's Blues Club…

May 26 - 26, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Heart of the House

May 26, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

May 26 - Jun 9, 2016
Jazz in the Park returns this spring running from April 14th to June 9th, with… more

Joe Walsh & Bad…

May 26 - 26, 2016
Joe Walsh and Bad Company (Paul Rodgers, Mick Ralphs, Simon Kirke) will be… more

The New Orleans Wine…

May 26 - 29, 2016
The New Orleans Wine & Food Experience is one of the premiere events in… more

Theatre on Tap…

May 26 - 29, 2016
Stars, stripes, and salutes will storm the stage Memorial Day weekend, … more

"Residue" / Wetlands…

May 25 - 26, 2016
Join us Second Saturday for the Opening Reception of "Residue" with… 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