Cheesecake-Stuffed Carrot Bundt Cake

Step 1: Preheat the oven to 200°C/400°F (180°C fan). Grease a 12-cup (3 litre) Bundt pan with butter, then dust it well with cocoa powder. Shake out the excess.

Tip: Cocoa powder blends into the cake surface; flour can leave a visible white coating.

Step 2: Drain the pineapple in a colander, pressing out the excess juice. Reserve the pineapple and juice.

Step 3: Using an electric beater, beat the cream cheese, sour cream, sugar, lemon zest and vanilla just until smooth. Beat in the flour just until incorporated, then beat in the egg until mixed in. Transfer the filling to a piping bag and refrigerate until needed.

Tip: Refrigerating the filling while you make the batter helps it firm up for piping.

Step 4: In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside. In a separate bowl, combine the milk, vinegar, eggs, brown sugar, canola oil and 1/4 cup of the reserved pineapple juice. Whisk until smooth, then stir in the crushed pineapple, shredded carrot, coconut and walnuts. Pour the wet mixture over the flour mixture and gently stir until combined.

Step 5: Pour about 2 1/2 cups of batter into the Bundt pan. Cut a 1.8 cm (3/4-inch) hole in the end of the piping bag. Pipe a ring of filling on top of the batter, keeping it away from the sides of the pan. Cover with the remaining batter.

Step 6: Bake for 30 minutes. Remove the pan, cover it loosely with foil and bake for another 30 minutes. Check with a skewer to make sure the cake is cooked, inserting it straight down into the cheesecake filling and along the inner wall of the ring.

Step 7: Cool the cake in the pan for 20 minutes. Invert it onto a rack and let it cool completely. Spoon the glaze over the cake so it drips down the sides. Sprinkle with walnuts, if using. Cut with a hot knife for neater slices and serve.

Step 8: Beat the butter, cream cheese and vanilla until smooth. Beat in the icing sugar in two batches, starting on low speed.

Step 9: Beat in the milk and lemon juice. Add extra milk 1 teaspoon at a time until the glaze is thick but loose enough to spoon over the cake and ooze down the sides.

Tip: Add the extra milk cautiously; a small amount can thin the glaze quickly.