Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Line the base of the loaf tin with greaseproof paper. Grease the paper. Combine the dates with boiling water. Cover and stand for 15 minutes. Cream the butter and sugar in small bowl with an electric mixer until light and fluffy. Add the sour cream and mix well. Transfer the mixture to large bowl and stir in the sifted flour, coconut and the dates with the soaking water. Spread into the prepared tin. Bake for about 40 minutes. Allow to stand for 10 minutes before turning on to wire rack to cool.
