Mamma's Famous COCONUT cake

JOE’S ITALIAN'S

COCONUT CAKE

(Yields 1 cake)

1 cup (2 sticks) butter, room temperature

2 cups sugar

4 large eggs

3 cups sifted flour (King Arthur’s is best)

1 cup coconut milk

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with frosting to make a 3-layer cake.

FROSTING

2 cups sugar

3 cups sour cream

3 cups whipped cream

1 cup flaked coconut for top and side of cake only

Once cakes are completely cooled, pour 1/3 of coconut rum over each one of the cakes.

Layer cakes with frosting and add flaked coconut to top and side of cake. Refrigerate.

Thanksgiving

Thanksgiving is quickly approaching...

Joe's Italian

will be open on Wednesday November 23rd from 8am until 9pm.
Order one of our delectable cakes to share with your family for Thanksgiving.

Choose from :

• Strawberry
• Zebra
• Carrot
• Pumpkin Spice
• Chocolate
• Banana Cream
• Orange Dreamsicle
• Red Velvet
• Coconut
• Italian Rum
• Italian Cream
• Tiramisu
• Cannoli

Available in TWO sizes
HALF SIZE feeds 10-12
FULL SIZE feeds 20-24

Call the restaurant to order your cakes
205.663.4111

November & Gift Cards

Joe's Gift Cards

For the entire month of November
Joe's is offering a sweet deal on gift cards.

Buy $100 worth of gift cards & receive a $20 gift card FREE.

Feature Menu July 25 to July 30, 2011

Feature Menu
July 25 to July 30, 2011

Monday July 25, 2011

Cannelloni

large pasta shells filled with seasoned ground beef, spinach & parmigiano, topped with our bolognese & bescamella sauces

Ricotta Stuffed Shells

in our tomato cream sauce

Tuesday July 26, 2011

Pork Osso Buco
braised in a fresh tomato-veal demi glace sauce & served over pesto infused mashed potatoes

Saltimboca alla Romana
breast of chicken stuffed in a prosciutto & fontina sauce saute with white wine, mushrooms & cream and served over fettuccine

Wednesday July 27, 2011

Pollo Marsala
breast of chicken saute with Marsala, cream & mushrooms served over fettuccine

Capellini con pomodori freschi
angel hair pasta tossed with fresh tomatoes, basil, garlic & olive oil

Thursday July 28, 2011

Manicotti
pasta shells filled with ricotta & spinach and topped with our pomodoro, pesto & panna sauces

Cannelloni
large pasta shells filled with seasoned ground beef, spinach & parmigiano, topped with our bolognese & bescamella sauces

Friday July 29, 2011

Linguini Santa Lucia
lump lobster, sun dried tomatoes, fresh basil, white wine & cream sauce over linguini

Tortellaci alla Romana
veal filled tortellaci in our cream sauce with peas & prosciutto

Saturday July 30, 2011

Pappardelle Giancarlo
mini-meatballs, Italian sausage & chicken medallions in our fresh tomato sauce over pappardelle

Lobster Ravioli
in our white wine cream sauce

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.

Weekly Features

You've asked for it...

Here are our FEATURES for the week
~ Mon 6/27 ~

Tortellaci alla Romana
veal filled pasta in our cream sauce with peas & prosciutto

Pappardelle Giancarlo
mini meatballs, Italian sausage & chicken medallions in our fresh pomodoro
sauce over wide egg noodles


~ Tue 6/28 ~

Cannelloni
large pasta shells filled with seasoned beef, spinach and parmigiano
topped with our bolognese and bechamele sauces

Rigatoni alla Strappicciata
mamma's pot roast made into a decadent creamy tomato sauce over rigatoni


~ Wed 6/29 ~

Ricotta Stuffed Shells
ricotta stuffed shells in our creamy tomato sauce

Pollo Marsala
chicken breast saute with Marsala, mushrooms & cream served over fettuccine



~ Thur 6/30 ~

Manicotti
large pasta shells filled with ricotta cheese & spinach and
topped with our pomodoro, panna & pesto sauces

Saltimboca alla Romana
chicken breast filled with capers, prosciutto & cheese
in a white wine cream sauce over fettuccine


~ 7/1 Fri ~

Pork Osso Buco
pork braised in veal demi-glace & our pomodoro sauce
served over pesto infused mashed potatoes

Shrimp & Andouille Ravioli
ravioli filled with shrimp & andouille sausage
in our pesto creams sauce with asparagus


~ 7/2 Sat ~

Linguini Santa Lucia
lump lobster, white wine, cream, sun dried tomatoes and basil over linguini

5 Cheese Raviloni
Jumbo ravioli filled with 5 cheeses in our pesto cream sauce

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.

Sonia & the Super Tuscan

Poggio al Tufo

Rompicollo

Maremma Toscana

2009

So I have a little bit of a reputation for being the wino of the family. What can I say, I like wine. Especially when it's good wine. I'm in no way, shape or form a wine expert. I don't even consider myself to be a wine snob, although in fairness to full disclosure, I have to admit to turning my nose to a wine or two.

So "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. I once thought that Super Tuscans had to contain Sangiovese, which as it turns out, is untrue. Super Tuscans often use other grapes, especially Cabernet Sauvignon, making them ineligible for classification under the traditional rules, no DOC(G) is authenticated on these bottle. So this wine, much like me, doesn't fit into any classification, can't adhere to the rules, and is a blended to create an end result which is fanastico. I love it for it's drinkability. It's not pretentious or overbearing and goes great with food.

This blend is 60% Sangiovese and 40% Cabernet Sauvignon from the "Poggio al Tufo" estate south of Pitigliano, in the heart of "Maremma Toscana", which is located just south of Tuscany and is owned by the Tommasi family whom acquired these vines in 1997.

The Rompicollo vineyard (Italian for neck-breaker), sits upon volcanic soil rich of tufo and has a southern exposure which allows for an abundance of sunlight.

This Intense ruby red wine is fermented in temperature controlled stainless steel tanks for 10 days and then allowed to mature in Slavonian oak barrels for 12 months.

It is well balanced, with good structure, a nice length & residual fruit flavors.

Great with red meat sauce, white meats & fresh cheeses.

Available at Joe's Italian by the glass and bottle.

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.