1. Preheat oven to 350º. Grease two 9 inch cake pans; line with parchment. Grease parchment.
2. Make carrot cakes. Sift or whisk dry ingredients in a large bowl.
3. Add oil, eggs, and vanilla. Beat until well combined. Mix in nuts, coconut, carrots and pineapple.
4. Pour into prepared pans. Bake for 40 minutes (I have really heavy cake pans and mine take closer to 50 minutes). Edges should pull away from sides of pan and toothpick inserted into center of cake should come out clean.
5. Cool 10 minutes, then remove from pans to cooling racks.
6. Let cool completely, about 3 hours, before continuing with assembly.

TO MAKE FROSTING:

1. Beat cream cheese, mascarpone and butter till smooth. Sift powdered sugar into bowl and mix well until no lumps remain.
2. Add vanilla and mix well.

TO MAKE CHEESECAKE:

1. Tightly wrap outside of 9-inch-diameter springform pan with heavy-duty foil. Line pan with parchment round.
2. Preheat oven to 350°.
3. Gently melt white chocolate in microwave. Set aside.
4. Using mixer, beat cream cheese, mascarpone and sugar in a large bowl until smooth. I like to use the paddle attachment on my stand mixer for cheesecakes.
5. Add eggs one at a time; beat just until blended. Mix in flour and vanilla, then white chocolate.
6. Spread cream cheese batter evenly in the prepared pan.
7. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of the springform pan.
8. Bake until cheesecake is golden and center of the cake moves just slightly when pan is shaken, about 1 hour.
9. Transfer to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled).

TO ASSEMBLE:

1. Place one cake layer on serving plate, rounded side down. Spread a thin layer of icing on of cake. Top with chilled cheesecake (remove parchment), then top with 2nd cake, rounded side down.
2. Frost cake and press chopped nuts onto sides if desired.