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7th Annual Pumpkin…

Oct 6 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

A Conversation with…

Oct 6 - 6, 2015
Join us for a conversation with Lynda Benglis, artist, Katie Pfohl, Curator of… more

A Louisiana Parlor:…

Oct 6 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Oct 6 - Nov 12, 2015
The Dinerral Shavers Educational Fund is proud to introduce its newest program,… more

Baby Arts Play! at…

Oct 6 - 6, 2015
Instill a love of art at a young age through a guided, hands-on gallery… more

City Park Pumpkin…

Oct 6 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Clyde & Iggy

Oct 6 - Dec 31, 2015
Join us for the local musical duo Clyde & Iggy.  Their repertoire… more

Collective Media…

Oct 6 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Hell Yes Fest

Oct 6 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Longue Vue House and…

Oct 6 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Maple Leaf Bar…

Oct 06, 2015 - Sep 27, 2016
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Newcomb Art Museum of…

Oct 06, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

The Foundation…

Oct 6 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Historic New…

Oct 06, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Photography of…

Oct 06, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

The Sweat Social…

Oct 6 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

alt-J Concert

Oct 7 - 7, 2015
alt-J is coming to Champions Square. With the release of their sophomore full… more

Lakefront Arena…

Oct 7 - 7, 2015
Get ready New Orleans as Brand New arrives at the Lakefront Arena along with… more

Noontime Talk with…

Oct 7 - 7, 2015
Join Dr. Catherine Clinton, Denman Chair of American History at the University… more

Saenger Theater…

Oct 7 - 7, 2015
THE SCREWTAPE LETTERS, the provocative and wickedly funny theatrical adaptation… more

7th Annual Pumpkin…

Oct 6 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… 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