For the cake: Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform cake pan. Line the bottom with parchment paper and then grease the paper.
In a medium bowl, combine almond flour, cocoa powder, salt, and baking powder. Whisk well to combine and set aside.
In a large bowl, cream the coconut oil and coconut sugar with an electric mixer at medium-high speed until fluffy. Add one egg at a time, mixing after each, followed by the almond milk, vanilla extract, and almond extract. Beat until incorporated.
Add the dry ingredients to the wet and beat until blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean. Remove from oven and place on a wire rack and allow to cool completely. Once cool, remove sides and transfer to a serving plate.
For the figs: While the cake is cooling, switch the oven to the High broil setting. Rack should be in center. Line a baking sheet with parchment paper and place figs skin side down. Drizzle the honey over figs and broil for 4 minutes. Watch in the last minute or so to ensure they do not burn. Remove from oven and allow to cool.
For the coconut cream: Place coconut cream in a medium bowl and beat until you have a whipped consistency. Add honey and vanilla extract. Beat again to incorporate.
Assembly: Spread the coconut whipped cream on top of cooled cake, leaving about an inch around the perimeter. Pile the glazed figs on top. Cut slices and gently remove to dessert plates. Store remaining cake in the refrigerator in an airtight container.