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"Let Them Eat Cake!"…

Oct 27 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

Art is the Driving…

Oct 27 - Dec 30, 2016
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Creole Italian…

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Oct 27 - 30, 2016
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Dave Ferrato and Band Host a Thursday Night Open Jam Series! Any and all… more

David Hansen's Garden…

Oct 27, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Artists and Sense of Place Residency Show featuring artwork created by students… more

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Oct 27 - 30, 2016
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Oct 27, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

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Oct 27, 2016 - Apr 09, 2017
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Ogden After Hours…

Oct 27 - 27, 2016
Celebrate Día de los Muertos (Day of the Dead) at Ogden After Hours… more

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Oct 27 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

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Oct 27 - 30, 2016
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Anne Rice's Vampire…

Oct 28 - 28, 2016
Join us for the 28th Annual Vampire Ball featuring Anne Rice  Lestat Fan… more

Boo at the Zoo

Oct 28 - 29, 2016
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

"Let Them Eat Cake!"…

Oct 27 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… 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


• 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