1-First, preheat your oven to 200°C / 400°F (180°C fan) and grease a 12-cup (3 litre) Bundt pan with unsalted butter, then dust it well with 1 tbsp unsweetened cocoa powder, shaking out any excess. This step makes sure your cake releases without a fuss what a game-changer!

2-Next, drain the 400g / 14 oz can of crushed pineapple in a colander, pressing out the excess juice and saving some for later. Set aside the pineapple and juice to keep things organized.

3-Now, for the cheesecake stuffing: Beat 340g / 12 oz softened cream cheese, 1/3 cup full-fat sour cream, 1/2 cup white sugar, 2 tsp lemon zest, and 1/2 tsp vanilla extract until smooth. Then, beat in 3 tbsp plain flour until it’s all mixed in, add 1 large egg at room temperature, and beat just until combined. Pop this into a piping bag with a 1.8cm hole and refrigerate it until you’re ready.

4-Mixing and Baking the Batter: For the carrot cake batter, whisk together 2 cups plain flour, 2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon powder in a large bowl. In another bowl, mix 2/3 cup full-fat milk, 1 tsp white vinegar, 3 large eggs, 1 1/2 cups packed brown sugar, 1/2 cup canola oil, and 1/4 cup of the reserved pineapple juice until smooth. Stir in the drained pineapple, 2 cups shredded carrot, 1/4 cup unsweetened desiccated coconut, and 1 cup roughly chopped walnuts, then gently combine the wet and dry ingredients.

5-To assemble, pour about 2 1/2 cups of batter into the prepared pan, pipe a ring of cheesecake filling on top (avoiding the sides), and cover with the remaining batter. Bake for 30 minutes, then loosely cover with foil and bake another 30 minutes. Check for doneness with a skewer it’s ready when it comes out clean!

6-Let the cake cool in the pan for 20 minutes, then invert it onto a rack to cool completely. For the glaze, beat 115g / 4 oz softened cream cheese, 30g / 2 tbsp softened unsalted butter, and 1/2 tsp vanilla extract until smooth, gradually add 2 cups sifted icing sugar, and mix in 1 1/2 tbsp full-fat milk and 1 tbsp lemon juice to get a thick consistency. Spoon it over the cooled cake and let it drip down the sides. Serve with optional walnuts on top, and slice with a hot knife for neat pieces!