Follow package directions and prepare two 8-inch round cakes. Bake and cool as directed.
For topping, 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 topping on top of each cake layer, dividing evenly.
Place one cake at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until topping bubbles, watching constantly. Remove from oven. Repeat with second cake. Cool. Transfer cakes to serving plates to serve.