1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons butter (e.g. Bullseye), softened
3 tablespoons packed brown sugar
1 cup fresh milk
1/2 cup orange juice
1/2 cup white sugar
1 teaspoon vanilla extract
1 (12 ounce) package vanilla flavored Jell-O mix
1 egg
2 tablespoons butter
1 teaspoon vanilla extract
1 cup coconut cream
1 teaspoon butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
In a large bowl, cream together the butter, brown sugar, white sugar and pineapple juice until light and fluffy. Stir in the coconut cream, orange juice, sugar and vanilla. Beat in the eggs, one at a time, then beat in the butter. Combine the flour, baking powder, salt, baking soda and butter mixture and fold into the coconut cream mixture. Fold in the pecans and coconut cream mixture. Drop by rounded spoonfuls onto the prepared baking sheets.
Bake for 45 minutes in the preheated oven, until tester inserted in center comes out clean. Cool in pan on rack before removing from pan.