Preheat to 350 degrees Fahrenheit. Line a nine inch springform pan with parchment paper and grease the sides of the pan.

Combine coconut flakes, flour, baking powder, baking soda, cinnamon and salt in a large bowl.

Whisk together oil, sugar and eggs in a separate bowl.

Stir carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined.

Pour into prepared springform cake pan and tap it on the counter to smooth the batter.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Keep oven pre-heated at 350 degrees Fahrenheit.

Beat cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment, until smooth and creamy, scraping down sides of the bowl as needed.

Add eggs one at a time, beating well after each addition. Add Dairy White Chocolate Spread and vanilla extract and mix.

Pour cheesecake batter over the carrot cake.

Wrap the bottom and sides of the pan with a large piece of heavy foil, making sure the foil comes above the sides of the pan. Place springform in a roasting pan and fill halfway up the sides of the cake pan with water.

Bake until cheesecake is pale yellow and jiggles just slightly in the center, about one hour. Turn off oven and let cheesecake rest in hot oven for 30 minutes.

Remove from oven and run a knife carefully around the edge. Let cool completely on a rack. Cover and refrigerate for 8 hours or overnight.

Whisk together confectioners’ sugar, sour cream, vanilla and salt.

Spread on top of the cheesecake, then garnish with toasted coconut flakes.

Refrigerate for at least 30 minutes before serving.