Upcoming Events

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"Mysterious…

Nov 22 - 22, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Prospect.3: Notes…

Nov 22, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

• Screening of “These…

Nov 22 - 22, 2014
THNOC's free seven-part film series presented in conjunction with the… more

Andrew Jackson: Hero…

Nov 22, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Boesman and Lena

Nov 22 - 23, 2014
American Theatre Project of New Orleans returns to Ashé Cultural Arts… more

Celebration in the…

Nov 22 - 22, 2014
Please join us for our inaugural holiday event created just for young adults -… more

Digital Youth…

Nov 22 - 22, 2014
Throughout the month of November, participating P.3 venue, The Ogden Museum of… more

Family Workshop: Navy…

Nov 22 - 22, 2014
Whether in the Atlantic or the Pacific, it was the US Navy's job to control the… more

Finckel and Mozart

Nov 22 - 22, 2014
Guest conductor Markand Thakar leads the LPO and internationally-acclaimed… more

Free Family Day:…

Nov 22 - 22, 2014
This family celebration, inspired by the work of Jean-Michel Basquiat, will… more

Garfunkel & Oates

Nov 22 - 22, 2014
This California based folk duo incorporates comedy into a traditional folk… more

Growing Gardeners:…

Nov 22 - 22, 2014
Introduce your little green thumbs to the world of gardening! The Botanical… more

Le Petit Theatre…

Nov 22 - 23, 2014
This swashbuckling prequel to Peter Pan will have you and your family hooked… more

Mistletoe Marketplace…

Nov 22 - 23, 2014
Kickoff Mistletoe Marketplace in the French Quarter at 4 p.m. on Thursday,… more

Relient K-MMHMM 10th…

Nov 22 - 22, 2014
Relient K is an alternative rock band that was formed in 1998 in Canton Ohio.… more

Rivertown Theaters…

Nov 22 - 22, 2014
Rivertown Theaters for the Performing Arts is proud to present the Tony… more

Smoothie King Center…

Nov 22 - 23, 2014
Deep within a forest, at the summit of a volcano, exists an extraordinary world… more

THE GUANTÁNAMO PUBLIC…

Nov 22 - 26, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Historic New…

Nov 22 - 22, 2014
Join us for a free screening of  "These Amazing Shadows" (2011),… more

The Mysterious…

Nov 22 - 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Mysterious…

Nov 22 - 22, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… 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