Add dates with water in a large saucepan. Bring to a boil, then simmer on medium-low heat for 5-7 minutes. Remove from heat. Add coconut cream, milk, vanilla and maple syrup and use an immersion blender to puree (alternatively, wait for mixture to cool and transfer to a blender to puree). Let cool for about 15 minutes. Meanwhile, preheat oven to 350 degrees and prepare a bundt pan with a very light wipe or spray of oil (note: if you have a very good non-stick bundt pan you may not need this), followed by a dusting of flour. Tap the pan to distribute the flour. In a mixing bowl, combine dry ingredients, stirring well. Add date mixture to dry ingredients. Stir through until just fully combined. Transfer mixture to prepared bundt pan. Use a spatula to scrape out all the mixture. Tip pan back and forth a little to even out batter. Place in oven and bake for 38-40 minutes. Check for doneness using a toothpick (inserting toothpick in cake to see if it comes out clean), or by lightly touching cake to see if it springs back. If it needs more time, leave in oven for another couple of minutes. Once ready, remove and transfer cake (still in bundt pan) to a cooling rack for 15 minutes. After this time, invert to remove cake and allow to continue to cool on the cooling rack until fully cooled.

While cake is cooling, prepare glaze. In a small bowl, stir together coconut butter or cashew butter, maple syrup, lemon juice, and salt. Stir until smooth. If it’s difficult to mix, warm a little in a bowl in a hot water bath or in a warm oven/toaster oven. When ready, spoon over cooled cake and use a spatula to swirl more evenly. Sprinkle on optional lemon zest. Let glaze cool on cake. Cut in slices and serve.