Preheat the oven to 350 degrees. Spray a 9 inch cake pan with baking spray and set aside.

In a medium bowl combine the flour, pecan meal, baking powder, chai spice, and salt. Set aside.

In a large bowl cream together the oil and butter.

Add in the brown sugar and granulated sugar and mix until smooth.

Add in the eggs and vanilla and mix for at least 1 minute or until batter is smooth.

Add half the dry ingredients to the butter mixture and mix well. Add in the coffee and mix until combined. Add half of the remaining dry ingredients and mix until combined. Add the milk and stir until smooth. Add the remaining dry ingredients and mix until just combined.

Fold in the dried figs.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 45-55 minutes. When the top is golden and the cake is pulling away from the edges put a toothpick into the center and if it comes out clean it is baked.

Remove the cake from the oven and cook for 15 minutes. Run a knife around the edges and remove the cake to a wire cool rack to cool completely.

To make the frosting place the cream cheese and butter in a bowl and mix with a mixer on medium high speed until the mixture is smooth.

Add in the vanilla and honey and mix on medium high speed for 1 minute.

Add the powdered sugar a half cup at a time, mixing after each addition, until frosting is smooth. If the frosting is too thick mix in a bit of milk.

To assemble the cake place on a cake round. Spread the top with frosting leaving the sides naked. Drizzle with a bit of honey and top with the quartered fresh figs and pecan halves.

Serve immediately.