Preheat the oven to 350ºF. Line the bottom of an 8-inch round cake pan with a circle of parchment paper. Grease the parchment paper and the sides of the pan with about 1 tablespoon of coconut oil or butter.

Make the cake: In a medium bowl, whisk together the coconut flour, cinnamon, ginger, baking soda, baking powder, salt, and nutmeg. Set aside. With an electric mixer on medium speed, beat together the coconut oil or butter and coconut sugar until creamed, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl with a rubber spatula. Add the applesauce and molasses. Beat to combine. (The batter will probably look thin and curdled at this point. That’s OK.) Add the flour mixture and beat to combine thoroughly.

Transfer the batter to the prepared pan and spread it out evenly. It will be thick, so use a rubber spatula to help spread it. Bake for about 30 minutes until a toothpick inserted into the center of the cake comes out clean. Cool completely before slicing.

To make the sautéed fruit: Heat the coconut oil or butter in a medium skillet over medium heat. Add the apples and pears. Sauté for 3-4 minutes. Add the coconut sugar, cinnamon, and salt. Continue to sauté for 3-5 more minutes or until the fruit has softened and caramelized slightly.

Serve slices of the cake with the warm fruit and a dollop of whipped coconut cream.

To make whipped coconut cream: Refrigerate 1 (14-ounce) can of full fat coconut milk for 24 hours. Remove the top of the can, then scoop out the thick layer of cream on top and place it in a mixing bowl. (Be careful not to get any of the liquid at the bottom of the can.) Using the whisk attachment of an electric mixer, beat the coconut cream on medium speed for 2-3 minutes until it becomes light and fluffy. Add ½ teaspoon vanilla extract and a drizzle of honey to taste. Beat to incorporate. Store the coconut cream in an airtight container in the refrigerator until ready to serve.