Heat oven to 375 degrees F. Coat 6-cup jumbo-muffin pan (each muffin cup 3-1/2 x 2 inches) with nonstick cooking spray.
In large bowl, whisk together cake flour, baking powder and salt until well blended.
In clean medium-size bowl, with clean mixer beaters, beat egg whites on medium speed until foamy. Increase speed to medium-high; gradually beat in the 2 tablespoons sugar and beat until stiff but glossy peaks form.
In another large bowl, beat together butter and remaining 3/4 cup sugar on medium-high speed until smooth and creamy, 3 minutes. Beat in vanilla extract.
On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour. Stir in about a quarter of beaten whites to lighten batter. Gently fold in remaining beaten whites until just incorporated and no white streaks remain. Evenly divide batter among 6 muffin cups, about 3/4 cup each.
Bake in 375 degree F oven for 20 minutes or until cakes spring back when gently touched. Transfer pan to wire rack; let cool 10 minutes. Turn cakes out onto rack; let cool completely.
In small, heavy-bottomed saucepan (not nonstick), stir together the 3/4 cup sugar, the water and corn syrup until well blended. Bring to a boil over medium-high heat; do not stir. Lower the heat to medium; cook until the syrup registers 235 degrees F on a candy thermometer, about 8 minutes.
While the sugar syrup is cooking, in a large bowl, with a stand electric mixer fitted with clean beaters, beat the egg whites on medium-high speed until foamy. Add the 2 tablespoons sugar and beat until stiff but glossy peaks form (the peaks should still look moist and not dry).
While continuing to beat the egg whites on medium speed, carefully and gradually pour the hot syrup in a steady stream into the whites; avoid hitting the beaters or the sides of the bowl with the syrup. Continue beating the mixture on medium speed until the frosting is cooled, 3 to 4 minutes. Beat in vanilla extract until blended. Set the frosting aside.
In a large bowl, fold together the pecans, raisins and figs with half of the boiled frosting. Cover and set aside.
Place one cake on work surface, crowned side down; trim, if necessary, so the cake sits flat. Using a long serrated knife, cut the cake horizontally into thirds. Spread top of largest cake slice with 2 tablespoons of the filling. Place next largest slice on top; spread top of that piece with 2 tablespoons filling. Top with third piece. Frost top and sides of whole cake with 1/3 cup boiled frosting. To garnish, gently press about 1/4 cup coconut onto the sides of the cake. Repeat with remaining cakes, filling and frosting. The cakes can be refrigerated overnight. if using the glace cherries and mint, arrange on the cakes as a garnish just before serving. Makes 12 servings (6 cakes, 1/2 cake per serving).