Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a medium bowl, soak the chopped dates in boiling water for about 10 minutes. Drain and set aside.

Cream together the unsalted butter and white sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time and gently fold in the softened dates with soaking water.

Sift together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed.

Stir in the olive oil, vanilla extract, and walnuts until the batter is smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

To prepare the frosting, combine unsalted butter, light brown sugar, milk, and shredded coconut in a saucepan. Bring to a boil and bubble for 3 minutes while stirring.

Spread the warm frosting over the baked cake and return to the oven at 375°F (190°C) for 10 minutes.

Cool in the pan for 10 minutes before transferring to a wire rack to cool completely and serve.