Grease a springform pan (26 cm Ø) and dust with flour. Peel, quarter, core and cut pears into thin slices. Weigh 250 g pears. Sprinkle the rest of the pears with 1 tbsp lemon juice and chill.
Peel and finely grate the ginger. Heat 30 g butter. Add weighed pears and 3 tablespoons lemon juice. Steam covered pears for about 8 minutes until they are soft. Then puree them with a hand blender. Stir in ginger and let it cool down.
Chill the pear puree for about 1 hour.
Cut the vanilla pod lengthwise and scrape out the pulp. Mix 50 g butter, 150 g sugar, 1 pinch of salt, vanilla pulp and half lemon zest with the whisk of the hand mixer. Stir in the eggs one after the other.
Continue beating the mixture for approx. 3 minutes until it is light creamy. Stir in almonds, grated coconut, 2 tbsp. rum and pear puree. Mix 100 g flour and baking powder, sieve on top and stir in briefly.
Spread the dough into the mould. Spread the pear wedges close together. Mix 2 tbsp. sugar and the remaining lemon peel and sprinkle on the pears. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes.
Let it cool down in the mould.