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14th Annual Saints…

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Join us for the 14th annual Saints and Sinners Literary Festival. The festival… more

19th Annual…

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Bach Around the Clock

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Come join us for the Annual Bach Around the Clock. There will be over two… more

Backyard Grooves

Mar 25, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Cecilia Vicuña: About…

Mar 25 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Clarence John…

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A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Dividing the Estate

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Double Dose

Mar 25, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

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Exhibition to feature…

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 The Historic New Orleans Collection will open its next exhibition,… more

Louisiana Children's…

Mar 25 - 25, 2017
Travel the world in a single day at the 19th Annual Children's World's Fair -… more

Louisiana Music…

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Join us for some live music featuring Alfred Banks. more

Louisiana Music…

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Louisiana Music…

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Join us for some live music featuring Extended Trio. more

New Orleans Bourbon…

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Laissez les bon temps rouler. Let the good times roll. The motto of a city that… more

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Come join us in a spring celebration featuring sugar blowing demonstrations and… more

New Orleans Mission…

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New Orleans Museum of…

Mar 25 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 25 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Spring…

Mar 25 - Apr 2, 2017
New Orleans Spring Fiesta Association celebrates the cultural heritage… more

14th Annual Saints…

Mar 25 - 26, 2017
Join us for the 14th annual Saints and Sinners Literary Festival. The festival… 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