Humming Bird Slices and Coconut & Almond Slices

I could not decide which slices I like the best between these two slices. I love the fruity flavour of the Humming Bird Slices but I also love the buttery, almond topping of the coconut slices. I always has the problem to choose, I could end up buying two paris of the same design shoes in different colours. So I decide to put a twin post again and let you to choose! They are both great recipes to bake on Sunday!

Humming Bird Slices

Ingredients:

100g butter, melted
1/2 cup brown sugar
1 cup self raising flour
1/3 cup desiccated coconut
2 eggs
1 cup fresh pineapple
1 banana, meshed
1/2 teaspoon ground cinnamon
1/2 cup roasted pecan, chopped, leave some for sprinkling

Icing:
Philly lemon cream cheese frosting

Method:

1. Put all the dry ingredients into a mixing bowl, mix well.  Then stir in butter, fruit and nuts. 
2. Stir till well combined and spread over a paper lined slice pan. Bake for 30-35 minutes at 180c.
3. When the slice is cooled, spread the frosting evenly over and sprinkle some pecan nuts over the top.
4. Keep in the fridge.

Coconut and Almond Slices

Ingredients:

For the base:
125g butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup desiccated coconut
1 teaspoon vanilla essence

For the filling:
90g butter
1/3 cup castor sugar
2 eggs
1 cup desiccated coconut
1 cup almond meal
1/2 teaspoon orange rind

For the topping:
flaked almonds
warm apricot jam, for brushing

Method:

1. Beat butter and sugar till creamy and add the flour, coconut and essence for the base.  Spread the base over a paper lined baking pan. Bake for 15 minutes at 180c.
2. Meanwhile, prepare the filling. Beat butter and sugar till creamy.  Add in eggs one at a time.  Stir in the coconut, almond meal and orange rind till combined.
3. Spread the filling over the hot base and sprinkle almond flakes over.  Bake for a further 15-18 minutes until the almond flakes turns golden. Brush the slice with hot apricot jam.
4. Leave cool in pan before cutting into squares. Enjoy!