Pre-heat oven to 180C degrees (160C degree fan-forced). Line the base and sides of a 20 x 20cm slice pan. Combine apricots, dates and juice in a small saucepan. Bring to a boil, and reduce to a gentle simmer for 5 minutes. Puree with a handheld blender and allow to cool slightly.
Place eggs, oil and honey in a bowl and whisk until well combined. Add cooled puree and mix in well.
Combine flour, coconut, baking powder and cinnamon in a large mixing bowl. Add wet mixture and combine well. Spoon into prepared pan and sprinkle with seeds and extra coconut. Bake for 25 minutes until just golden. Allow to cool.