Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour, mahlab and baking powder, add to the creamed mixture and mix well. Finally stir in the coconut cream (or half and half) until batter is smooth. Pour or spoon batter into a buttered and floured bundt pan. Bake for 30-35 in the preheated oven, or until toothpick comes out clean. Once cool, cut the bundt cake across the middle horizontally.

For filling, add the dates to the boiled water and let sit for 30 minutes. Strain the water from the dates, If the skins of the dates come off easily, remove them. Add dates to a food processor with the cinnamon, nutmeg,almond butter, and maple syrup. If you are watching your sugar intake, you can use 2 tbs of water instead of maple syrup to ensure a smooth filling. Blend the date mixture in processor until smooth and creamy.

For the frosting, cream together the butter and cream cheese. Mix in the vanilla, then gradually stir in the confectioners' sugar.

To assemble, spread date filling over one half of the bundt cake. Place the second half on top, and frost the entire cake like you would a donut. Sprinkle the top with toasted pecans or walnuts and dust with cinnamon.