Upcoming Events

|

“Awash with Color:…

Feb 9 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

18th Annual Dr.…

Feb 9 - Mar 31, 2016
Join us for the opening reception for the 18th Annual Dr. Martin Luther King… more

2 Chainz + Migos…

Feb 9 - 9, 2016
MARDI GRAS MADNESS with 2Chainz and Migos more

2016 Mardi Grad…

Feb 9 - 9, 2016
Mardi Gras - 2016 Parade Schedule Sat,… more

David Hansen's Garden…

Feb 09, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Maple Leaf Bar…

Feb 9 - Sep 27, 2016
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Mardi Gras Balcony…

Feb 9 - 9, 2016
MARDI GRAS BOURBON STREET BALCONY TICKETS 6 HOURS OPEN BAR, LOUISIANA BUFFET… more

Mardi Gras Day 2016

Feb 9 - 9, 2016
Fat Tuesday! Mardi Gras remains an event and a spirit that must be… more

Patriot, Planter,…

Feb 9 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

Singer/Songerwriter…

Feb 09, 2016 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The Foundation…

Feb 9 - 28, 2016
*Opening Reception: January 15, 2016 - 6pm-10pm The Foundation Gallery will be… more

The Historic New…

Feb 9 - May 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

The Photography of…

Feb 9 - Mar 1, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Feb 9 - 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more

Ultimate Louisiana…

Feb 9 - 9, 2016
This is a three-day festival from Feb 7th-9th, 2016. The Human Circuit plays… more

Architecture Camp

Feb 10 - 10, 2016
Learn about the unique Architecture that makes our city special. Practice your… more

Blaze Pizza's Wine…

Feb 10 - 24, 2016
Join as at Blaze Pizza New Orleans for Wine Down Wednesday. Purchase a glass of… more

Comedy Gold hosted by…

Feb 10, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Elixir (Vintage Night)

Feb 10, 2016 - Jan 11, 2017
Elixir (Vintage Night) is every second Wednesday of the month!!! Featuring… more

New Orleans Pelicans…

Feb 10 - 10, 2016
New Orleans Pelicans vs Utah Jazz. Come experience NBA basketball at its best… more

“Awash with Color:…

Feb 9 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… 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