Retro 3-Ingredient Sad Cake Bars
Ingredients:
- Butter or cooking spray, for greasing
- 4 large eggs
- 2 1/4 cups brown sugar, packed (light or dark)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups baking mix (e.g., Bisquick)
- 1 cup sweetened shredded coconut
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or cooking spray.
- Beat the Eggs: In a sizable mixing bowl, lightly beat the eggs with a whisk until they start to froth. Add the brown sugar, vanilla extract, and salt to the eggs, continuing to beat until the mixture is smooth and well combined.
- Incorporate the Baking Mix and Coconut: Gradually mix in the baking mix, stirring with a spatula or wooden spoon until a slightly thick batter is achieved. It’s okay if there are a few lumps. Gently fold in the shredded coconut until evenly distributed.
- Bake: Pour the batter into the prepared baking pan, smoothing the top to ensure it spreads into the corners (the layer will be thin). Place in the oven and bake for 35-40 minutes. The cake will rise significantly during baking before deflating. It’s fully baked when a toothpick inserted into the center comes out clean, though the surface may crack – this adds to its charm.
- Cool, Cut, and Serve: Allow the cake to cool on a wire rack for a few hours before slicing into bars (24 pieces is a good number).
This unique dessert, affectionately known as “Sad Cake,” is wonderfully tasty on the day it’s made but becomes even better the next day as its flavors deepen and its texture becomes more distinctive. Store any leftovers in an airtight container, and they will remain delicious for up to 5 days.