Follow package directions and prepare two 8-inch round cakes. Bake and cool as directed.
For topping, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans.
Spread warm topping on top of each cake layer, dividing evenly. Place one cake at a time on a baking sheet or heatproof pan. Broil 4-5 inches from heat for 15-30 seconds, or until topping bubbles, watching constantly.
Remove from oven. Repeat with second cake. Cool. Transfer cakes to serving plates to serve.
All materials courtesy of Family Features. Visit www.valleyfig.com for more recipes, cooking tips and nutrition tips as well as holiday baking supplies and gifts.