This is adapted from Emma Galloway's recipe from My Darling Lemon Thyme and her book A Year in My Real Food Kitchen. My coconut icing didn't work out as nice and white and smooth as hers, even after aaaaages whizzing the coconut in the blender. Well, I tried, and it's edible although probably not Instagram-worthy!
Emma likes to add crystallised ginger but I prefer a smooth gingery cake. My cakes tend to crack so I've baked it at a lower temperature and placed it in the lower third of the oven.

3/4 c pitted dates
1/3 c water
1 c ground almonds
2/3 c flour (I used buckwheat)
3 tsp baking powder
1 tbsp ground ginger
1 tsp cinnamon
1/2 tsp all spice
14 tsp sea salt
2 eggs
1/2 c non-dairy milk (I use rice)
1 tbsp molasses
1 tsp vanilla extract

Coconut icing
2 c shredded or desiccated coconut
2 tbsp rice syrup
1 tbsp lemon juice
1/2 tsp vanilla extract

Preheat the oven to 170C. Line a loaf tin with baking paper.
Simmer dates and water in a small saucepan over medium heat for a few minutes until the water has absorbed and the dates are soft. Mash with a fork and set aside to cool.
Place all the dry ingredients in a large bowl. In another bowl whisk the eggs, milk, molasses, vanilla and date paste. Pour into dry ingredients and mix through.
Pour batter into your tin and bake for 45-55 minutes until cooked through, rotating the tin halfway. If the top of your cake is darkening too much, place a bit of tinfoil on top.
To make the icing put the coconut into a food processor or high-speed blender and blitz for 5-10 min, scraping down the sides as necessary. Like making nut butter, it will take a while for the oils to release and then the mixture will start to go smooth and creamy. Once you achieve the consistency you want, add in the rice syrup, lemon juice and vanilla. Ice over a cooled cake. Store in an airtight container.