Spoon the mixture into a blender or food processor, add the coconut milk and the remaining almond milk, and blend for 5 minutes or until very smooth. Put in the fridge until you're ready to use it.
For the rhubarb, add the fruit to a small saucepan with the sugar/honey and cook over low heat, stirring often, until it is all soft and jammy. I don't like the fruit layer to be overly sweet, but you can add extra sweetener here if you like.
When the cake is cool, cut in half horizontally, and place the bottom layer on your serving plate. Spread with the rhubarb and top with the vanilla almond cream. Carefully add the top cake layer, and slather with the rest of the almond cream. Cut the figs in half and arrange on the top as you like.
P.S. Jude's recipe uses rose geranium leaves in the almond cream - how delightful! You could also try a few drops of rose water.
There you have it! I hope you enjoy it as much as I did. x