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"Prospect.3: Notes…

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

17th Annual Martin…

Jan 25 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Andrew Jackson: Hero…

Jan 25 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Jan 25 - Mar 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

BODY ELECTRIC Group…

Jan 25 - Mar 1, 2015
Inspired by Walt Whitman's "I Sing the Body Electric", this… more

House of Blues Gospel…

Jan 25 - 25, 2015
Grammy award winning star Kirk Franklin is joining forces with the House of… more

King Cake Festival

Jan 25 - 25, 2015
Ochsner presents the second annual King Cake Festival - a celebration… more

Le Petit Theatre…

Jan 25 - 25, 2015
Broadway's first rock opera by Andrew Lloyd Webber and Tim Rice illuminates the… more

Marigny Opera House…

Jan 25 - 25, 2015
Program 2 of the Inaugural Season of the Marigny Opera House Dance Company will… more

Mark Steinmetz: South

Jan 25 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Ogden Museum Free Day!

Jan 25 - 25, 2015
Presented by The Helis Foundation. more

Prospect.3 - Basquiat…

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

Prospect.3 - Keith…

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

Prospect.3 – Herbert…

Jan 25 - 25, 2015
Drawing upon the Ogden Museum's own collection in addition to a loan from his… more

Prospect.3 – Keith…

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

Rock 'n' Roll New…

Jan 25 - 25, 2015
Join the Rockingest Run with Carnival Fun! Party through a 10K, 1/2 marathon or… more

The Gasperi…

Jan 25 - Feb 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The New Orleans…

Jan 25 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

Trinity Artist Series…

Jan 25 - 25, 2015
Join us for  Ivan Griffin, bass/baritone with Michael Borowitz, pianist.… more

Alliance Francaise

Jan 26 - 31, 2015
Learn French with the Alliance Française- now in METAIRIE! Our next… more

"Prospect.3: Notes…

Jan 25 - 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… 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