Earl Grey Apricot and Date Teacake with a Citrus Glaze

Ingredients

• For Glaze:
• 2 tablespoons fresh Meyer lemon juice
• 1/4 cup Earl (or Lady) Grey tea from the pot you have brewed (see below)
• 1-2 strips of zest from a Clementine
• 1/4 cup sugar
• For the cake
• 1/2 cup walnut halves
• 1-1/4 cups boiling water
• 1 Earl Grey (or Lady Grey) teabag
• 1/2 cup Medjool dates, chopped
• 1/3 cup dried California apricots, chopped
• 1/2 cup coconut oil spread
• 1 cup sugar
• 3 large eggs, at room temperature
• 1-1/2 cups unbleached all-purpose flour (sifted before measuring), plus 2 tablespoons flour to coat the walnuts
• 1 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon each grated clementine and Meyer lemon zest
• 1/3 cup flaked coconut

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