Preheat oven to 180°C. Grease a 9×5 loaf tin with some butter and dust with some flour.
Sieve together flour, baking powder and salt in a bowl and set aside.
Grind the soaked figs along with rum to make a smooth puree.
Combine coconut milk and vanilla essence in another bowl and whisk well.
Cream together butter and sugar in another bowl till light and fluffy using an electric beater.
Add egg gradually and whisk well. Add fig puree and mix well. Add the flour mixture and coconut milk mixture and whisk till well combined.
Dust the coarsely chopped dried figs and almonds with some flour, add it to batter and fold well.
Transfer the batter into the greased loaf tin and place on a baking tray. Put the baking tray in preheated oven and bake for forty to fifty minutes. Remove from the oven, cool and demould.
Slice and serve.