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Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

CANO & PhotoNOLA…

Jan 21 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Jan 21 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Corsets and Cowboys…

Jan 21 - 21, 2017
A mechanical bull, a bourbon tasting, a silent auction and good times are on… more

Double Dose

Jan 21, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Exhibition to feature…

Jan 21 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Historic New Orleans…

Jan 21 - Apr 9, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Maple Leaf Bar…

Jan 21 - 21, 2017
Join us at the Maple Leaf Bar for The Jake Eckert Band! more

Rashaad Newsome:…

Jan 21 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 21 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Shen Yun Chinese…

Jan 21 - 21, 2017
A Gift from Heaven IN ANCIENT TIMES, China was known as the Land of the… more

The House of Groove

Jan 21, 2017
The House of Groove is a House Party and a live improvised musical journey… more

The New Movement…

Jan 21 - May 20, 2017
Join us at the New Movement for  stand -up comedy show - Go… more

The New Orleans Jazz…

Jan 21 - 21, 2017
Sweet, wonderful vinyl! New Orleans' biggest and longest-running record show… more

October @ The Front

Jan 22, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

David Hansen's Garden…

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

Monday Blues

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

New Orleans…

Jan 23 - 26, 2017
Join us for Master Sugar Sculptor Sidney Galpern. She will be offering free… more

The Historic Carver…

Jan 23 - 23, 2017
Join us at the Historic Carver Theater for the Monday Night Blues Series,… more

The Irish House…

Jan 23, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   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