Preheat oven to 350°F. Grease your loaf pan and line the bottom with parchment paper

In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and spices

In a separate bowl, whisk sugars and eggs for 3 minutes until slightly thickened and pale in color. This step is key to adding air to your loaf to help it rise

Whisk in yogurt, coconut milk, coconut oil, and vanilla until smooth

Fold in the dry ingredients until a few streaks of flour remain, then fold in the shredded coconut until combined. Be careful not to overmix

Pour the batter into your prepared loaf pan and bake for 40-45 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs

Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely

While your loaf cools, make your whipped topping. Add your softened cream cheese to a bowl, then sift in your powdered sugar and beat with a hand mixer until smooth. Add in your heavy cream and beat until fluffy. You want the mixture to be able to hold on the end of your spatula without running off

Slice and serve your loaf as is or with a dollop of whipped cream and a pour of carrot cake sauce