Place the shredded coconut (half cup) in a medium-sized bowl, add half teaspoon of cinnamon, half teaspoon of minced ginger, a tablespoon of brown sugar and 2 tablespoons of melted coconut oil. Mix and set aside.

In a mixer bowl, place the flour (1 cup), ground almonds (1 cup), baking powder (2 teaspoons) and brown sugar (0.2 cup). Mix. Add half teaspoon of cinnamon and half teaspoon of minced ginger. Mix again.

Slightly beat the eggs. With the mixer running on low speed, gradually add the eggs and then pour in melted coconut oil (0.3 cups). Mix until all the ingredients are well combined.

Preheat the oven to 180C/350F. Grease the baking dish and line it with baking paper. Pour in the batter and distribute it evenly. Distribute the coconut mixture (Step 1) on top. Cut the figs in half and press them down into the cake.

Bake for about 45 minutes, then keep in the warm oven for 10 more minutes. Once the cake has cooled down, sprinkle some more shredded coconut on top.