Coconut & Fig Olive Oil Cake Recipe

225 grams (1/2 cup) of All Purpose Flour
180 grams (3/4 cup) of Caster Sugar
40 grams of Toasted Coconut Crumbs*
1 teaspoon of Baking Powder
2 Eggs beaten
100 ml (1/3 cup) Olive Oil from Spain
165 ml of Coconut Milk + enough Full Cream Milk to top the Coconut Milk to 1 cup
1 Fig skinned and roughly chopped up

250 ml (1 can) of Coconut Milk (the higher the percentage of coconut milk, the better. I used Ayam Brand's Coconut Milk as it's >80% coconut, you can use their Coconut Cream as well as that is 100%)
2 teaspoons of Caster Sugar
1 teaspoon of Vanilla Bean Paste

Preheat the oven to 175 degrees Celcius.
Grease and line a round springform pan (22cm) with baking paper and set aside.
In a large mixing bowl, combine all dry ingredients.
In a separate bowl, whisk all wet ingredients together.
Pour in the wet mixture into the dry mixture and mix it in with the spoon, making sure to not overwork the batter.
Stir in the chopped fig.
Pour batter into the prepared springform pan making sure to bang the baking tin on the counter top a few times to release any trapped air bubbles.
Place in the oven and bake for 50-55 minutes. To check if the cake has cooked, simply insert a skewer in the middle, if it comes out clean, it's ready.
The top of the cake should be a lovely golden brown.
Set aside on a wire rack and leave it to cool in the baking tin for 5 minutes before releasing the sides.
Cool completely before the next step.

To find out how to make the coconut whipped cream, I used the recipe from Oh She Glows.
It is crucial that the cake is 100% cooled before you start layering the coconut whipped cream onto the cake, else it'll start melting (like mine did as I was impatient!).
Once the coconut cream has been whipped, simply use a palette knife to cover the cake with it.
To serve, slice up some fresh figs and garnish as you wish.

*Note: I used a generic brand toasted coconut chips packet, which I then pulsed in a coffee grinder until it yielded a powder/crumb like consistency