1. Chop the dried figs into small dices – remove the hard parts before. Add together with the sugar, amaretto, and water to a small saucepan and heat up. The mixture should simmer until the liquids have gone and the figs are very soft – takes about 8-10 minutes. Crush the sliced almonds in a mortar until you have small pieces, but do not grind them. Cut the marzipan (almond paste) into small dices and add with the crushed sliced almonds to the saucepan and mix. Set aside to cool down.

2. Mix flour, baking powder and salt in a bowl and set aside. Mix the coconut milk in a cup or glass with the vanilla extract and almond extract. Set aside.

3. In a large bowl beat the butter and sugar on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Add the flour mix alternating with the coconut milk mixture in three portions – mix until just combined, do not overmix. Add the fig filling to the bowl and fold in. Grease and dust a 9×5 inches (23x13cm) baking pan with flour. Transfer the batter into the pan, smooth out the surface and place in the cold oven. Set the temperature to 325°F (160°C) and bake for 70-85 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool in the pan for about 10 minutes, then remove from the pan and let cool down completely on a wire rack.

4. For the glaze add the milk, honey, rum (or liquor) and salt to a saucepan and bring to a boil. Take from the heat, add the chopped chocolate and mix until completely melted and combined. Let cool down a bit. Add the cream cheese and mix until smooth. Add one tablespoon of the confectioner’s sugar and mix in. Add more, if you think the glaze is not thick enough (it will thicken a bit when cooler). Let cool down 20-25 minutes and then glaze the cake and decorate with fresh figs and sliced almonds.