Peel pears and halve lengthways. Place cut-side down in a baking dish, sprinkle over sugar and drizzle with lemon juice and wine.
Cover with foil and bake for up to 4 hours or until tender. Cool.
Using a melon baller, remove cores and stem. Strain liquid through a sieve and reserve.
Pears may be cooked the day before and refrigerated. Place caster sugar in a small saucepan, add enough water to dampen and cook over high heat for 10 minutes or until caramel in colour.
Pour caramel into a 20cm-round cake pan with high sides and swirl to coat base and sides.
Process nuts and coconut in a food processor until coarsely chopped, then add half the flour and process to a medium meal.
Combine with remaining flour. Using an electric beater, cream butter, sugar and orange rind until fluffy and approximately 3 times its original volume, then add eggs, a little at a time, beating to incorporate each addition before adding next.
Using the open palm of your hand, fold nut mixture through creamed mixture until combined.
Increase oven to 160C. Arrange pears, round-side down, snugly into cake pan, spoon over cake mixture, place in a baking dish and cover base with 5mm of water.
Bake for 2 hours or until firm and golden.
Allow cake to cool in pan. Warm base of pan over stove to melt caramel, then invert onto a plate.
Serve drizzled with reserved pear liquid and sour cream or creme Anglaise.
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