|Butter||1⁄2 Cup (8 tbs), softened|
|Honey||1⁄4 Cup (4 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Unsweetened coconut||1⁄2 Cup (8 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs)|
In a medium-size bowl, cream together butter and honey, then add buttermilk and coconut.
Fold in egg whites.
Mix flour, soda, and salt and add to first mixture.
Butter 4 or 5 custard cups and fill about 2/3 full with the batter.
Steam in covered pot for about 20 minutes.
Unmold immediately onto individual serving plates.