Sad Cake

• servings: 24 servings
• active time: 8 minutes
• total time: 48 minutes

Ingredients

Butter or cooking spray, for greasing the pan

4 eggs

2 1/4 cups packed brown sugar (light or dark)

2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups Bisquick or other baking mix

1 cup sweetened shredded coconut

Directions

Preheat the oven to 350°F. Generously grease a 9x13-inch pan with butter or cooking spray.

Beat the eggs: In a large bowl, beat the eggs with a whisk just until frothy. Then add the brown sugar, vanilla, and salt and beat until well combined. Simply Recipes / Mark BeahmSimply Recipes / Mark Beahm

Add the baking mix and coconut: Add the baking mix to the bowl and stir together with a spatula or wooden spoon until a slightly thick batter forms. A few small lumps are okay. Fold in the coconut. Scrape into the prepared pan and smooth the top, making sure to get it in the corners. The batter will only thinly coat the pan. Simply Recipes / Mark BeahmSimply Recipes / Mark BeahmSimply Recipes / Mark Beahm

Bake: Bake in the preheated oven for 35 to 40 minutes. The cake will puff up dramatically after about 20 minutes, then collapse. You’ll know it’s done when a toothpick inserted in the center comes out with no streaks. The top of the cake may have cracks, but don't freak out. They only add character. Simply Recipes / Mark Beahm

Cool, cut, and serve: Put the pan on a wire rack and let cool for a few hours. Then cut into bars of your desired size (24 is nice). Sad cake is very good on the day you bake it, but its flavor and texture improves on the second day. Leftovers will keep, tightly covered or wrapped, for up to 5 days. Love the recipe? Leave us stars and a comment below! Simply Recipes / Mark BeahmSimply Recipes / Mark Beahm

Nutrition

• Calories: 139 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 32 mg
• Sodium: 200 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 2 g