Despite the name, this Sad Cake is anything but sad — it’s soft, chewy, rich with brown sugar, and packed with coconut goodness. Named for how it rises dramatically, then collapses as it cools, this vintage Southern favorite is as nostalgic as it is delicious. It’s the perfect easy dessert bar for potlucks, bake sales, or a sweet afternoon coffee break.
🕒 Prep Time: 10 mins
🔥 Bake Time: 35–40 mins
⏱️ Total Time: 50 mins
🍽️ Yields: 24 bars
🔢 Calories per Serving: ~210
📝 Ingredients:
- 🧈 Butter or cooking spray, for greasing
- 🥚 4 large eggs
- 🍬 2 ¼ cups packed brown sugar (light or dark)
- 🍦 2 teaspoons vanilla extract
- 🧂 ½ teaspoon salt
- 🥣 2 cups Bisquick (or other all-purpose baking mix)
- 🥥 1 cup sweetened shredded coconut
👩🍳 Instructions:
1️⃣ Preheat the Oven
Set oven to 350°F (175°C). Generously grease a 9×13-inch pan with butter or nonstick spray.
2️⃣ Whisk the Eggs
In a large bowl, beat the eggs with a whisk until light and frothy.
3️⃣ Add Sugar, Vanilla & Salt
Stir in the brown sugar, vanilla extract, and salt until well combined and smooth.
4️⃣ Mix in Baking Mix & Coconut
Add the Bisquick and stir until a slightly thick batter forms — some small lumps are okay. Gently fold in the shredded coconut.
5️⃣ Spread in Pan
Scrape the batter into the prepared baking pan. Spread it out evenly and into the corners — it will be a thin layer.
6️⃣ Bake Until Puffy, Then Collapsed
Bake for 35–40 minutes. Around the 20-minute mark, the cake will puff up and then collapse — this is normal and gives the cake its name and signature texture. A toothpick inserted should come out clean.
7️⃣ Cool, Slice & Enjoy
Cool completely on a wire rack. Slice into 24 squares. Serve as-is or with a scoop of vanilla ice cream.
🍯 Why You’ll Love This Recipe:
- ✅ Old-fashioned retro favorite
- ✅ Uses simple pantry ingredients
- ✅ Chewy, soft & coconutty
- ✅ Even better the next day
- ✅ Freezes well and perfect for sharing
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