Crème Anglaise Coconut Cake
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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.
This package serves 14-16 people and includes
- Coconut Cake (approx. 6.5 lbs.)
- Crème Anglaise Sauce (16 oz.)
- Each cake measures 10″ × 4″
- Cake ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove cake and bag of sauce from packaging and place in the refrigerator or freezer.
- May be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
To Serve
- Thaw cake and sauce in refrigerator overnight.
- When ready to serve cake, slice with a hot knife.
- Pour chilled sauce over cake and enjoy!