Upcoming Events

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28th Annual Car Show

Oct 1 - 1, 2016
Join us for The 28th Annual Car Show, put on by the St. Bernard Antique Auto… more

Art for "Arf's" Sake

Oct 1 - 1, 2016
Art for Arf's Sakes" will be held at the NO Fleas Market,  during… more

Art for Arts Sake…

Oct 1 - 1, 2016
Art for Art's Sake is an annual arts walk event in the downtown arts district.… more

Art for Arts' Sake

Oct 1 - 1, 2016
Created by the Contemporary Arts Center in 1980, this annual rite of fall has… more

Ashe Cultural Arts…

Oct 1 - 1, 2016
Come enjoy football all day! Grab a drink at the bar, a meal, and watch game… more

Ashe Cultural Arts…

Oct 1 - 1, 2016
Come and enjoy the  beautiful sounds of a steel pan band rooted in… more

Backyard Grooves

Oct 01, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Denise Graves…

Oct 1 - 1, 2016
Join us at the Ashe Cultural Arts Center for author Denise Graves. She will be… more

Double Dose

Oct 01, 2016 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

First Annual…

Oct 1 - 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

Historic New Orleans…

Oct 01, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Mama's Music

Oct 01, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Modgun by Robert…

Oct 1 - Dec 18, 2016
The public is invited to tour the newly installed ModGun by Robert Tannen, the… more

Music Box Village…

Oct 1 - 1, 2016
On Friday, September 30th and Saturday, October 1st, 2016, New Orleans Airlift… more

Newcomb Roadshow

Oct 1 - 1, 2016
Join us for our first annual Newcomb Roadshow public appraisal event! Guests… more

OneBeat Community Show

Oct 1 - 1, 2016
OneBeat musicians close their New Orleans residency with an afternoon of… more

Pippin

Oct 1 - 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

Spooky Tour for Kids

Oct 01, 2016 - Sep 21, 2026
On this tour for kids, we will search for and possibly find these playful and… more

Studio 233 Presents…

Oct 1 - 1, 2016
Join us at Studio 233 for the Laugh and Chill event series featuring … more

The House of Groove

Oct 01, 2016
The House of Groove is a House Party and a live improvised musical journey… more

28th Annual Car Show

Oct 1 - 1, 2016
Join us for The 28th Annual Car Show, put on by the St. Bernard Antique Auto… 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