My family has a few birthday in March – and I mean back to back and each year I buy a ready made cake from a specialty bakery for the wow factor. This year however,  I decided to try baking at home and after searching high and low, I came across this yummy treat. I hope the family feels that way as well since I think I am the only one who appreciates carrot cake. I’ll let you know how it all worked out.

INGREDIENTS
CHEESECAKE LAYER
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla

CARROT CAKE LAYER
1/2 cup canola oil
1/4 cup plain greek yogurt
1/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1 1/3 cups grated carrot
1/2 cup unsweetened or sweetened shredded coconut

COCONUT CREAM TOPPING
1 (14 ounce) can cold full-fat coconut milk*
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
toasted coconut for topping {more}