Preheat oven to 350°F.
Butter and flour 3 9-inch layer cake pans.
In a small saucepan, melt butter.
Set aside to cool.
In a large bowl, beat egg yolks, honey, and vanilla for 5 minutes.
Sift together whole wheat pastry flour, unbleached white flour, baking powder, and baking soda into a medium-size bowl.
Stir into egg yolk mixture.
Beat in butter.
In a large bowl, beat egg whites until stiff peaks form.
Fold into batter.
Then fold in coconut.
Turn into prepared pans, and bake on middle shelf of oven for 25 to 30 minutes, or until cake springs back when pressed in the center.
Cool in pans for 15 minutes.
Turn out onto wire racks.
Cool well before frosting.
Spread Creamy Cake Filling between layers, and frost with Coconut Cream Frosting.
Decorate with flaked coconut, if desired.