Place coconut cream and coconut sugar in small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar.
Once simmering, reduce heat to very low and maintain simmer for 5 minutes. Stir occasionally. Turn off heat and stir in sea salt. Set aside.
Preheat oven to 350 degrees.
Grease 9" round cake pan. Slice pears and arrange decoratively around the base of the cake pan. (This will become the top of the cake.)
In large bowl stir together wet cake ingredients and sugar: applesauce, warm coconut butter, warm water, fat, apple cider vinegar and coconut sugar.
In smaller bowl sift together dry ingredients: cassava flour, coconut flour, gelatin, baking soda, ginger, cinnamon and sea salt.
Pour dry ingredients into wet ingredients and fold together until well mixed, without over-mixing.
Pour caramel sauce somewhat evenly over pears in cake pan. (Don't worry about spreading it evenly.) Scoop out batter and spread it evenly over the caramel and pears in the pan.
Bake in preheated oven 30 minutes. Remove to cooling rack for 10 minutes.
(Now: We unmold the cake while it's still warm so the caramel top and pears come away from the pan easily.) Carefully flip cake over onto plate or serving platter. (Do this by placing plate on top of pan. Hold both pan and plate together tightly and quickly flip.) Lift off cake pan. If any pears are displaced, simply put them back into place. Allow cake to cool completely.
Serve alone or embellish with coconut whipped cream.