Bake 2 (8") layer cakes, white or yellow cake.

FILLING:

1 c. chopped figs
1/3 c. sugar
2/3 c. boiling water
1 tbsp. lemon juice
1 tbsp. butter
3/4 c. shredded coconut

Combine figs, sugar and water in pan and cook over low heat, stirring 6 to 8 minutes until thick. Remove from heat. Add lemon juice, butter and coconut. Cool before spreading between cake layers. Frost top and sides with Fluffy Frosting. Decorate top of cake with fig halves and sides with coconut.

FLUFFY FROSTING: Boil 1 1/2 cups sugar with 1/2 cup water until mixture forms long thread. Beat 2 egg whites until stiff. Add hot mixture to egg whites and beat until fluffy. Add 1 teaspoon vanilla and spread over cake.