Prep, bake, cool, and frost: 1 lazy afternoon

Makes: One three-layer, 8-inch cake

2¼ cups cake flour

1 tablespoon baking powder

½ teaspoon kosher salt

1¼ cups unsweetened full-fat coconut milk (whisk smooth before measuring)

1½ sticks (12 tablespoons) unsalted butter at room temperature

1½ cups granulated sugar

1 teaspoon vanilla extract

4 large eggs at room temperature

Cloud frosting, recipe follows

¼ cup sweetened flaked coconut (entirely optional)

1. Prep: Heat oven to 350 degrees. Butter three 8-inch cake pans. Line bottoms with rounds of parchment paper; butter the paper. Sift together flour, baking powder, and salt; set aside. Briefly whisk together coconut milk and vanilla; set aside.

2. Mix: Using a stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed, scraping down sides as needed, until light and fluffy, about 3 minutes. Add eggs, one at a time, beating a full 30 seconds after each. Add about 1/3 of the flour mixture, mix on low speed just until incorporated. Add about ½ of the milk mixture, mix just until incorporated. Repeat, working in remaining doses of flour, milk, flour.

3. Bake: Dividing evenly, scrape batter into prepared pans. Bake on the center shelf at until a toothpick poked in the center comes out clean, about 20-25 minutes. Turn out on a rack. Peel off parchment. Cool.

4. Frost: Set one cool layer, flat side up, on a cake plate. Cover with frosting. Repeat with remaining layers, covering top and sides of cake. If you like coconut flakes, sprinkle a few on top. Enjoy at room temperature.

Cloud Frosting

½ pound cream cheese, cold

Seeds scraped from ¼ vanilla bean

¾ cup granulated sugar

1½ cups cold heavy cream

Chill mixer bowl and the whisk attachment. Drop cream cheese into the cold bowl. Whip fluffy, 15 seconds. Whip in vanilla seeds. While whipping, cascade in sugar until smooth. Drizzle in cream, still whipping, until a nice thick frosting is achieved. Delightful, right?