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Cake:
1 package (18 1/4-ounce) German Chocolate Cake Mix
Water (check package label for amount)
3 large eggs
Vegetable oil (check package label for amount)
Fig-Coconut Topping:
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs
1 cup packed light brown sugar
1/2 cup butter
6 tablespoons whipping cream
1 cup flaked coconut
1/2 cup chopped, toasted pecans
Follow package directions to heat oven, grease two 8-inch round cake pans and prepare cake batter with water, eggs and oil. Bake and cool as directed. For frosting, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans. Spread warm frosting on top of cake layers, dividing evenly. Place one layer at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until frosting bubbles, watching constantly. Remove from oven. Repeat with second layer. Cool. Transfer cake layers to serving plates to serve. Makes 2 single-layer cakes.
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