Prepare the Cheesecake Layer:

• In a large bowl, beat together the softened cream cheese and granulated sugar until smooth.

• Add the flour, eggs, and vanilla extract. Beat until well combined and smooth. Set aside.

Prepare the Carrot Cake Batter:

• In another large bowl, combine the vegetable oil, granulated sugar, eggs, and vanilla extract. Mix well.

• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

• Gradually add the dry ingredients to the wet mixture, stirring until just combined.

• Fold in the grated carrots, drained pineapple, flaked coconut, and chopped walnuts.

Assemble the Cake:

• Preheat your oven to 350°F. Grease and flour a 9-inch springform pan.

• Pour approximately 1½ cups of the carrot cake batter into the prepared pan, spreading evenly.

• Drop large spoonfuls of the cheesecake mixture over the carrot cake layer, using about half of the cheesecake batter.

• Spoon the remaining carrot cake batter over the cheesecake layer.

• Top with the remaining cheesecake batter, spreading evenly.

Bake:

• Place the assembled cake in the preheated oven and bake for 60 to 65 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

• Remove from the oven and allow to cool to room temperature.

Chill:

• Once cooled, refrigerate the cake for at least 4 hours, or overnight, to allow it to set properly.

Prepare the Frosting:

• In a medium bowl, beat together the softened cream cheese and butter until smooth.

• Add the powdered sugar, vanilla extract, and reserved pineapple juice. Beat until the frosting is smooth and creamy.

Frost the Cake:

• Once the cake is thoroughly chilled, remove it from the springform pan.

• Spread the pineapple cream cheese frosting evenly over the top of the cake.

• If desired, garnish with additional chopped walnuts or flaked coconut.