• 400g/14 oz can crushed pineapple in natural juice (Note 1)
• ▢unsalted butter , for greasing
• ▢1 tbsp cocoa powder (unsweetened), for dusting (Note 2)

CHEESECAKE STUFFING:

• ▢340g / 12 oz cream cheese block , softened (Note 3)
• ▢1/3 cup sour cream , full fat (yoghurt also ok)
• ▢1/2 cup white sugar (regular/granulated)
• ▢2 tsp lemon zest
• ▢1/2 tsp vanilla extract
• ▢3 tbsp plain/all-purpose flour
• ▢1 large egg , at room temperature

BATTER:

• ▢2 cups plain/all-purpose flour
• ▢2 tsp baking soda/bi-carb (NOT baking powder, Note 4)
• ▢1/2 tsp salt (cooking/kosher salt)
• ▢2 tsp cinnamon powder
• ▢2/3 cup milk , full fat, at room temperature (not fridge-cold)
• ▢1 tsp white vinegar (Note 5)
• ▢3 large eggs , at room temperature
• ▢1 1/2 cups (packed) brown sugar
• ▢1/2 cup canola oil (or other neutral oil)
• ▢2 cups shredded carrot , using a box grater (2 carrots)
• ▢1/4 cup desiccated coconut , unsweetened (finely shredded, not large flakes)
• ▢1 cup walnuts , roughly chopped

THICK CREAM CHEESE GLAZE:

• ▢115 g / 4 oz cream cheese , softened (Note 3)
• ▢30g/ 2 tbsp unsalted butter , softened
• ▢1/2 tsp vanilla extract
• ▢2 cups soft icing sugar / powdered sugar , sifted
• ▢1 1/2 tbsp milk , full-fat, plus more as needed
• ▢1 tbsp lemon juice

Ingredients

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