Preparation / Directions:
CAKE: Combine water and dates in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 7 minutes, stirring occasionally, until mixture is thickened and smooth. Remove from the heat and let cool.
= Preheat the oven to 350F. Grease an 8-inch square pan. Cream together sugar and butter in a large bowl until light and fluffy, then beat in egg and vanilla. Stir together flour, baking powder and baking soda in a separate bowl, then stir into sugar mixture, along with dates and nuts. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cake cool in pan on a wire rack.
ICING: Melt butter in a small saucepan over medium heat, then stir in coconut, sugar and cream. Bring to a boil. Simmer for 6 minutes, until a candy thermometer registers 234F to 240F or a little of the mixture dropped into a bowl of ice water forms a soft ball. Remove from the heat and let cool slightly, then pour evenly over cake. Let cool completely in pan.