1. Chop the dried figs into small pieces – remove the hard parts beforehand. Add them together with the sugar, amaretto, and water to a small saucepan and heat the mixture up. Let everything simmer until the liquid has evaporated and the figs are very soft – this can take about 8-10 minutes. Crush the sliced almonds slightly in a mortar until you get small pieces. You don’t want them to turn into powder. Next, cut the marzipan/almond paste into small pieces and add them with the almonds to the saucepan and mix in. Set aside and let the mixture cool down.

2. Mix flour, baking powder and salt in a bowl and set it aside. Mix the coconut milk in a cup or glass with the vanilla extract and almond extract. Set aside as well. Lightly grease a 23x13cm loaf tin* and dust it with some flour. Set aside.

3. In a large bowl mix butter and sugar until very light and fluffy. Add the eggs one after another, mixing well after each addition. Next, add the flour mixture in three batches, alternating with the coconut milk mixture and stir until just combined. Finally, add the cooled fig mixture and fold it in. Transfer the batter to the prepared loaf tin and distribute it evenly. Place the loaf tin inside the cold oven, set the temperature to 160°C (325°F) and bake the cake for about 70-85 minutes. Check with a wooden skewer – if it comes out clean, the cake is ready to come out. Remove the cake from the oven and let it cool down inside the loaf tin for about 10 minutes, then remove it and let it cool down completely on a wire rack.

4. For the glaze, add the milk, honey, coconut rum (or liquor) and the pinch of salt to a saucepan and bring everything to a boil. Remove the saucepan from the heat, add the chopped chocolate and mix until it is completely melted and everything is well combined. Let it cool down a bit. Next, add the cream cheese and mix it in. Add one tablespoon of the confectioners‘ sugar and stir it in. Add more if you think the glaze is not thick enough (it will thicken a bit when cooler, though). Let the glaze cool down for about 20-25 minutes, then glaze the cake and decorate it with fresh figs and some sliced almonds.