This is a easy to make cake based on figs and with coconut to add a tropical touch to this fall time delight.
To have fresh figs, the period is really short (September-October in France) and so we have to be quick to use up these juicy delicacies before they are converted to candied figs (called confit de figues in France) to be cherished with foie gras during the winter.
For this recipe I used the Figue de Solliès variety cultivated in the Solliès valley of the Var department near the French Riviera which has the certificate of geographic protection (AOP-AOC) since 2006.
I thought of giving a tropical touch to this cake and so my recipe consists of dried grated coconut which gives the cake a crunchy feel together with supple fleshy figs on the top. —Mitanti Ghosh Sarkar