Preheat the oven to 375 degrees F.
Cut the figs in half, place them cut-side up on a baking sheet and roast them for 15 to 20 minutes, until they’re soft and juices are running out.
Remove figs from the oven and allow them to cool (to speed up this process, put them in a bowl and stick them in the freezer/refrigerator just until they’re lukewarm or cold).
Add the figs and the coconut milk to a blender and blend until smooth.
In a mixing bowl, combine the blended figs/milks with the eggs, oil and vanilla extract. Mix until smooth.
Add the flours, cacao powder, baking powder and salt to the wet mixture and stir just until combined.
Preheat the oven to 350 degrees F.
Pour the cake batter into a well-oiled 8” cake pan.
Bake for 40 to 45 minutes or until cake tests clean.