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“Giants of Jazz: Art…

Oct 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

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Oct 23, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 23 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 23, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 23 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Monday Blues

Oct 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Saenger Theatre…

Oct 23 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Somerton Suitcase…

Oct 23, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

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Dinner with a…

Oct 24 - 24, 2017
Join James Linn, curator of The Pelican State Goes to War: Louisiana in World… more

East of the…

Oct 24, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Live in Concert:…

Oct 24 - 24, 2017
Join one of New Orleans' most innovative musicians, Christian Scott aTunde… more

Newman Arts and the…

Oct 24 - 24, 2017
Newman Arts and the New Orleans Hispanic Heritage Foundation in collaboration… more

Singer/Songerwriter…

Oct 24, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The Historic N.O.…

Oct 24 - 29, 2017
Just in time for Halloween, The Historic New Orleans Collection is offering… more

The Historic New…

Oct 24 - 24, 2017
 The Historic New Orleans Collection will host Maurice Martinez for an… more

10 Years of SoFAB…

Oct 25 - 25, 2017
The National Food & Beverage Foundation will host the next in its… more

Comedy Gold hosted by…

Oct 25 - Nov 1, 2017
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Gordon Biersch…

Oct 25, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

“Giants of Jazz: Art…

Oct 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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