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

CHEESECAKE STUFFING:

• ▢340g / 12 oz cream cheese block , softened (Be aware 3)
• ▢1/3 cup bitter cream , full fats (yoghurt additionally okay)
• ▢1/2 cup white sugar (common/granulated)
• ▢2 tsp lemon zest
• ▢1/2 tsp vanilla extract
• ▢3 tbsp plain/all-purpose flour
• ▢1 giant egg , at room temperature

BATTER:

• ▢2 cups plain/all-purpose flour
• ▢2 tsp baking soda/bi-carb (NOT baking powder, Be aware 4)
• ▢1/2 tsp salt (cooking/kosher salt)
• ▢2 tsp cinnamon powder
• ▢2/3 cup milk , full fats, at room temperature (not fridge-cold)
• ▢1 tsp white vinegar (Be aware 5)
• ▢3 giant eggs , at room temperature
• ▢1 1/2 cups (packed) brown sugar
• ▢1/2 cup canola oil (or different impartial oil)
• ▢2 cups shredded carrot , utilizing a field grater (2 carrots)
• ▢1/4 cup desiccated coconut , unsweetened (finely shredded, not giant flakes)
• ▢1 cup walnuts , roughly chopped

THICK CREAM CHEESE GLAZE:

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

Components

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