Add all the dry ingredients to the bowl of your food processor and give them a good spin until everything is nicely combined.
Transfer that to a large mixing bowl and incorporate the "Fruits and Nuts" ingredients. Mix well with a spoon or spatula so that all the little bits and pieces get completely covered in flour. Set aside.
Add all wet ingredients, including dates and their soaking water, to the bowl of your food processor and process until smooth and creamy.
Pour mixture over reserved dry ingredients and mix delicately with a rubber spatula until very well combined. Do not overmix.
Coat a 9” springform pan with cooking spray.
Transfer batter to prepared pan and bake in the oven for 70-75 minutes or until a toothpick inserted in the middle comes out clean.
Cool completely on a rack before removing cake from pan.
For the glaze
Add honey, water and coconut oil to a small saucepan and bring to a simmer over medium low heat. Alternatively, you can heat this in the microwave just until it starts to simmer (about 40-45 seconds on high)
Add the coconut and whey protein powder to a mixing bowl and, using a whisk, mix until very well combined. Add honey mixture and mix well.
Place cake on a cake plate and mound glazing in the center. Spread it gently and evenly all the way to the sides.
Garnish with a few chopped apricots, raisins, pecans and walnuts, as well as a sprinkle of shredded coconut.