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"12 Days of…

Dec 21 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 21, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

"The Victory Belles…

Dec 21 - 21, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

“Dirty Dancing — The…

Dec 21 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 21, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Brunch with Santa at…

Dec 21 - 21, 2014
Join historical New Orleans characters at our annual Brunch with Santa and his… more

CELEBRATE THE BLACK…

Dec 21 - 21, 2014
Get your fix of Emeril's famed contemporary New Orleans cuisine at the flagship… more

CELEBRATE THE BLACK…

Dec 21 - 21, 2014
NOLA, the casual, funky eatery located in the heart of the French Quarter, is a… more

Celebration in the…

Dec 21, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in the…

Dec 21, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 21 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Holiday Home and…

Dec 21, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

Joe Krown Trio feat.…

Dec 21 - 21, 2014
Join us for the  Joe Krown Trio feat. Walter "Wolfman"… more

New Orleans Saints…

Dec 21 - 21, 2014
The New Orleans Saints & Atlanta Falcons kick-off at 12 noon. more

NOMA & The NOLA…

Dec 21 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 21 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Prospect.3 - Basquiat…

Dec 21, 2014 - Jan 25, 2015
Curated by Franklin Sirmans, the Artistic Director for P.3: Notes for Now,… more

Prospect.3 - Keith…

Dec 21, 2014 - Jan 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

Royal Teddy Bear Tea…

Dec 21 - 22, 2014
Little Princes & Princesses are crowned as they enter into our Magical… more

Self-Processing –…

Dec 21, 2014 - Jan 04, 2015
Before the instantaneous gratification of digital photography there was instant… more

"12 Days of…

Dec 21 - 23, 2014
There's holiday fun for the whole family in the historic Warehouse District… 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