Preheat an oven to 175C. Grease and line the base and sides of a 24cm springform cake tin with baking paper.
In a small saucepan, place the sugar and water and gently warm until the sugar dissolves then increase the heat and cook until the syrup is a light caramel colour. Pour this into the base of the cake tin then swirl around to cover the base.
Peel, core and quarter the pears and arrange on top of the caramel, thinnest end facing the centre.
In a mixer, cream the coconut oil, sugar and orange zest.
Add the eggs one by one, beating after each is added then the rose water and coconut milk.
Sift together the flour, almond meal, mixed spice, baking powder and pinch of salt then add this to the mixture and beat to just combine.
Spoon this over the pears and bake for approx. 40 minutes or until the cake is set in the centre. Remove from the oven, allow to sit for 5 minutes then remove the sides of the tin and turn the cake onto a plate while still warm and remove the base. Serve scattered with pistachio and drizzled with extra honey if desired. Delicious with youghurt
Serve warm or store in the fridge for up to 2 days.