Upcoming Events

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"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

31st Annual Halloween…

Oct 24 - 26, 2014
Join us for the 31st annual Halloween New Orleans, a weekend-long LGBT… more

American Fanfare

Oct 24 - 24, 2014
Guest conductor Jo Ann Falletta leads the LPO in an all-American program… more

Boo at the Zoo…

Oct 24 - 25, 2014
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Bucktober Fridays

Oct 24 - 31, 2014
Every Friday in October, Deanie's Seafood Restaurant delivers live music and… more

Fore! Kids Foundation…

Oct 24 - 24, 2014
The Fore! Kids Foundation has raised money to fund children's service… more

Friday Nights at NOMA

Oct 24 - 24, 2014
Every Friday night, visit NOMA for art activities and a variety of activities… more

Ghosts in the Oaks

Oct 24 - 25, 2014
This family friendly event takes place in the Carousel Gardens Amusement Park… more

Greater Baton Rouge…

Oct 24 - Nov 2, 2014
Carnival rides, food, music, kids' activities, animal shows, games, exhibits. more

Irene Sage

Oct 24 - 24, 2014
 Singer Irene Sage has been composing and performing original rock music… more

National WWII Museum…

Oct 24 - 26, 2014
Get an up close look at some of World War II's most famous planes and talk to… more

NORDC Movies in the…

Oct 24 - 24, 2014
Join us for NORDC Movies in the Park screening of "Monsters,… more

Opening Party for…

Oct 24 - 24, 2014
Join us for the Prospect 3 Opening Celebration for cocktails, dinner, and… more

Roland Guerin Band

Oct 24 - 24, 2014
Join us at the Maple Leaf Bar  for Roland Guerin Band … more

Sacred to the Memory…

Oct 24 - Nov 17, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Southern Rep presents…

Oct 24 - Nov 2, 2014
In a remote cabin deep in the woods, an old crone spins a spellbinding tale… more

The Civic Theatre…

Oct 24 - 25, 2014
Join us for legendary pop music artist and composer Gino Vannelli, for an… more

The End is Near: The…

Oct 24 - 25, 2014
The House of Shock Haunted House and Halloween Festival launches its final… more

THE GUANTÁNAMO PUBLIC…

Oct 24 - 30, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Mysterious…

Oct 24 - Nov 23, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… 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