Crème Anglaise Coconut Cake

This customer favorite has been on the menu at Dickie Brennan’s Steakhouse for twenty years! Layers of vanilla chiffon cake are soaked in coconut cream then layered and iced with Italian merengue. Toasted coconut coats the finished cake. Try a slice with the enclosed creme anglaise drizzled over the top!

The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.