Upcoming Events

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"Run For It - Run For…

Apr 19 - 19, 2014
“Run For It – Run for Spot!” Crescent City Classic… more

30 Americans

Apr 19 - Jun 15, 2014
30 Americans showcases works by many of the most important African American… more

An Evening with Chita…

Apr 19 - 19, 2014
Chita Rivera is a living Broadway legend and a two-time Tony winner who… more

Crescent City Classic

Apr 19 - 19, 2014
With top runners from throughout the world participating in previous years, the… more

Earth Day Festival…

Apr 19 - 19, 2014
Join us in celebrating Earth Day with music, food, art, local green vendors,… more

Family Workshop:…

Apr 19 - 19, 2014
Don’t touch that dial! In this fun-filled family workshop, kids and… more

Historic Saturday…

Apr 19 - Nov 22, 2014
One of the keys to understanding NOLA’s past, present, and future is to… more

Living History Corps

Apr 19 - 19, 2014
The Museum’s World War II re-enactors, collectively known as the Living… more

LIVING LEGEND CHITA…

Apr 19 - 19, 2014
***Two time Tony winner and Broadway’s original Anita in “West Side… more

Southern Rep, Stage…

Apr 19 - 19, 2014
Southern Rep, the Stage Door Canteen at the National WWII Museum and… more

The Andrews Brothers

Apr 19 - 26, 2014
Mistaken identities, madcap comedy, romance and miscal treasures fill this… more

Victory Corps Saturday

Apr 19 - 19, 2014
During D-Day on June 6, 1944, the Naval Construction Battalions called… more

Double Violin Concert…

Apr 20 - 20, 2014
Performing Bach's violin concerto and Vivaldi's double violin concerti. more

Early Modern Faces: …

Apr 20 - Jun 29, 2014
This exhibition brings together nearly ninety Old Master paintings and prints… more

Easter Brunch at the…

Apr 20 - 20, 2014
Join us on Easter Sunday, April 20th in the hotel's elegant Grand Ballroom for… more

Irving "Honey"…

Apr 20 - 20, 2014
Various Mardi Gras Indian tribes will line up  for the 1st Annual Irving… more

Kirk Franklin…

Apr 20 - 20, 2014
The new Gospel Brunch experience at House of Blues New Orleans features local… more

Kirk Franklin…

Apr 20 - 20, 2014
The new Gospel Brunch experience at House of Blues New Orleans features local… more

Zurich Classic

Apr 21 - 27, 2014
Golf fans will have a chance to support regional children's charities while… more

Organ & Labyrinth…

Apr 22 - May 6, 2014
Organ Recital & Candlelight with Albinas on the 5000 pipe trinity tracker… more

"Run For It - Run For…

Apr 19 - 19, 2014
“Run For It – Run for Spot!” Crescent City Classic… 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