Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Grease a 9 inch springform pan.
In a mixing bowl, beat together the cream and sugar until whipped. Add in one egg at time until the eggs are fully incorporated. Add the vanilla and beat once more until the mixture is smooth. Set the batter aside while you make the carrot cake batter.
In a mixing bowl, beat together the canola oil, greek yogurt, granulated sugar and brown sugar until combined. Add the eggs and vanilla and again, beat until well combined. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, beating until fully incorporated. Stir in the grated carrots + coconut.
Working with the carrot cake batter, spread about 3/4 of the the batter into the prepared springform pan, spreading into one even layer. Now add half the the cheesecake batter by dolloping it over the carrot cake. Next add the remaining carrot cake batter, doing your best to carefully spread it over the cheesecake. Lastly, layer with the remaining half of the cheesecake batter. OK, now take the spring form pan and drop against the counter 3-4 times to help pop any air pockets in the cheesecake.
Place the cake in the oven and bake for 50-60 minutes, tenting the cake with foil about halfway through cooking to prevent the top from browning. Allow the cake to chill in the pan for about an hour, then transfer to the fridge to chill completely for at least a couple of hours.
To make the whipped coconut topping, tip the can of cold coconut milk upside down and pour out the coconut water (reserve for drinking!!). Scoop out the coconut cream and add it to a mixing bowl with the heavy cream. Using an electric mixer, whip the cream until stiff peaks form. Add the powdered sugar and vanilla and whip until combined. Spread the whipped coconut cream over the cake. Return the cake to the fridge until ready to serve. Just before serving, top the cake with toasted coconut. Slice into wedges and SERVE!!