Preheat oven to 350?. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan.

Cook orange juice, maple syrup,cup coconut sugar, and palm shortening in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 2-3 minutes.

Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 2-3 minutes. Turn pears over and cook just until slightly softened, about 2-3 minutes. Transfer pears to prepared pan, cut side down.

Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 2-3 minutes, depending on juiciness of pears. Pour syrup over pears and place pan in freezer to help quicken the set of the syrup. Just the time that it takes you to prepare batter.

In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.

In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, and vanilla extract.

Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan over pears.

Bake for 45-50 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before removing from pan.

Cake will last well wrapped in the refrigerator, for up to 3 days.