Jamaican Sunset Recipes

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JAMAICAN SUNSET



Jamaican Sunset image

Make and share this Jamaican Sunset recipe from Food.com.

Provided by PalatablePastime

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 fluid ounces coconut rum
1/2 fluid ounce creme de banane
1/2 fluid ounce pineapple schnapps or 1/2 fluid ounce pineapple juice
3 fluid ounces orange juice
1 teaspoon grenadine

Steps:

  • Pour ingredients into cocktail glass over ice.
  • Do not stir (grenadine will sink to the bottom).
  • Garnish with fresh fruit, if desired.

JAMAICAN SUNSET



Jamaican Sunset image

This drink gets it's name from the rum content. It warms your soul on a cold night. NOTE: Prep time includes time to boil water (at least in my electric kettle).

Provided by Sweet PQ

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 teaspoon demerara sugar
1 ounce golden rum
1 ounce coconut rum
1 ounce mango rum liqueur
1 teaspoon unsalted butter
6 ounces boiling water (approximately)
grated nutmeg (garnish)

Steps:

  • Stir together the sugar and rums in a 10oz mug.
  • Add the butter and fill the mug with boiling water.
  • Stir and sprinkle lightly with freshly grated nutmeg.
  • Enjoy!

Nutrition Facts : Calories 347.2, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 5.2, Carbohydrate 4.2, Sugar 4.2

HAWAIIAN SUNSET CAKE



Hawaiian Sunset Cake image

This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 large eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
3-1/2 cups sweetened shredded coconut (about 10 ounces)
1 cup sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Additional coconut, toasted, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

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