02In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
03Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
04Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
05Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
06Stir in drained pineapple, carrots, coconut and walnuts.
07Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
08Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
09Repeat with remaining cream cheese batter, spreading evenly with a knife.
10Do not marble with a knife.
11Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12Cool to room temperature, then refrigerate.
13When cake is cold, prepare Pineapple Cream Cheese Frosting.
14In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.