Preheat an oven to 350°F, and place a rack in the middle of the oven. Grease a mini bundt cake pan with non-stick cooking spray, and set aside.
Add flours, baking powder, baking soda, sea salt, and cinnamon to a large bowl, whisking to combine.
Add coconut milk, honey, eggs, butter, vanilla extract and almond extract to a small bowl, whisking to combine.
Pour the coconut milk mixture into the bowl with the dry ingredients, and stir just until combined.
Stir in the chopped figs. Divide the batter between the 6 wells of the mini cake pan and bake until the tops of the cakes are lightly golden about 25-28 minutes.
Transfer the pan to a wire rack, and let cook for 10 minutes.