Preheat oven to 400 degrees.
Sprinkle one third of the fine-shred coconut over the bottom of a baking dish approximately 9 x 11 inches.
Wash and dry the pears; halve, core, and slice crosswise, keeping all in alignment. Lift with a thin spatula and arrange them snugly on top of the coconut, finally pressing a little to ‘fan’ the slices.
Mix the cinnamon and cardamom together. With a small strainer, side-tap to sprinkle the cinnamon and cardamom over the pears.
Sprinkle the ginger, the remaining fine-shred coconut; then the wide-shred coconut.
Drizzle Zena’s Sassy Almond-Sesame Sauce over all, and top with the sliced almonds.
Bake for 15 to 20 minutes, or until edges begin to brown, bubbles appear, and pears are just hot inside, but not completely soft.
Remove from the oven, place on a cooling rack, and allow to settle for ten minutes; then enjoy warm, or refrigerate and serve chilled.
Serve with softly whipped cream enhanced with pure vanilla extract.