400 g crushed pineapple in natural juice

Unsalted butter, for greasing

1 tbsp unsweetened cocoa powder (for dusting)

Cheesecake Stuffing:

340 g cream cheese, softened

1/3 cup sour cream (or yogurt)

1/2 cup white sugar

2 tsp lemon zest

1/2 tsp vanilla extract

3 tbsp plain flour

1 large egg, room temperature

Carrot Cake Batter:

2 cups plain flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon powder

2/3 cup full-fat milk, room temperature

1 tsp white vinegar

3 large eggs, room temperature

1 1/2 cups packed brown sugar

1/2 cup canola oil (or neutral oil)

2 cups shredded carrot (about 2 medium carrots)

1/4 cup unsweetened desiccated coconut

1 cup walnuts, roughly chopped

Cream Cheese Glaze:

115 g cream cheese, softened

30 g unsalted butter, softened

1/2 tsp vanilla extract

2 cups icing sugar, sifted

1 1/2 tbsp milk (plus more as needed)

1 tbsp lemon juice