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America, Illustrated:…

Dec 01, 2015 - Jan 05, 2016
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Dec 1 - 31, 2015
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Dec 01, 2015 - Jan 03, 2016
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Clyde & Iggy

Dec 1 - 31, 2015
Join us for the local musical duo Clyde & Iggy.  Their repertoire… more

David Hansen's Garden…

Dec 01, 2015
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Jasper Johns:…

Dec 01, 2015 - Jan 31, 2016
Prints from the Donna Perret Rosen and Benjamin M. Rosen Collection: Jasper… more

Luna Fete: 2015

Dec 1 - 5, 2015
      LUNA (Light Up NOLA Arts) Fete returns this… more

Maple Leaf Bar…

Dec 01, 2015 - Sep 27, 2016
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New Orleans Pelicans…

Dec 1 - 1, 2015
New Orleans Pelicans vs Memphis Grizzlies. Come experience NBA basketball at… more

Newcomb Art Museum of…

Dec 01, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Patriot, Planter,…

Dec 01, 2015 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

Saenger Theatre…

Dec 1 - 6, 2015
They delivered the papers, until they made the headlines...Direct from Broadway… more

Saints Holiday…

Dec 1 - 1, 2015
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Dec 1 - 1, 2015
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The Historic New…

Dec 01, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Photography of…

Dec 01, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Dec 01, 2015 - Feb 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more

America, Illustrated:…

Dec 01, 2015 - Jan 05, 2016
New Orleans based M.S. Rau Antiques will pay tribute to The Saturday Evening… 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