Preheat oven to 350°F/175°C. Spray a bundt pan with vegetable spray, being sure to cover all indentions.
Combine in a large mixing bowl the flours, sugar, salt, baking soda, and spices. Stir to combine.
In a smaller bowl, combine the vegetable oil, water, vinegar, and vanilla. Stir to combine.
Add the chopped pear pieces to the flour, and stir until the pieces are coated. Then pour the liquid mixture into the flour mixture. Stir until combined.
Pour the batter into your prepared pan. Bake for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
Allow the cake to cool for about 10 minutes before inverting it onto a serving plate. Sprinkle the top with powdered sugar or top with Vanilla Frosting.
While you're waiting for the cake to cool, combine the powdered sugar and coconut oil in a bowl. Stir to spread the coconut throughout the sugar. Add the plant-based milk, one tablespoon at a time, until you reach a desired, spreadable consistency. Once the cake has cooled, drizzle this over the top of the cake.