1-First, preheat your oven to 200°C/400°F (180°C fan). Grease a 12-cup Bundt pan with unsalted butter and dust it well with 1 tbsp unsweetened cocoa powder to prevent sticking. Prepare all ingredients, like draining 400g canned crushed pineapple and pressing out excess juice while reserving it for later.

2-Next, for the cheesecake filling, beat 340g 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, mix in 3 tbsp plain/all-purpose flour and 1 large egg at room temperature. Transfer this into a piping bag and chill it in the fridge.

3-Mixing the Batter: Now, for the carrot cake batter, whisk 2 cups plain/all-purpose flour, 2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon powder in a bowl. In another bowl, combine 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 desiccated coconut, and 1 cup walnuts, then mix the wet and dry ingredients just until combined.

4-Pour about 2 1/2 cups of batter into the prepared pan, pipe a ring of cheesecake filling on top without touching the sides, and cover with the remaining batter. Bake for 30 minutes, then loosely cover with foil and bake another 30 minutes until a skewer comes out clean from both parts.

5-After baking, cool the cake in the pan for 20 minutes, then invert it onto a rack to cool completely. Once ready, make the glaze by beating 115g softened cream cheese, 30g softened unsalted butter, and 1/2 tsp vanilla extract until smooth, then add 2 cups sifted icing sugar, 1 1/2 tbsp milk, and 1 tbsp lemon juice for a thick consistency. Spread it over the cake and sprinkle with walnuts if you like.