Peach Shortbread

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1/4 pound butter, softened
• 1 egg
• 1 cup coconut
• 1 large can peaches, drained well
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 1 egg
• 1 pint sour cream

Instructions

1. Heat oven to 350 degrees F.
2. Mix cake mix, butter, egg and coconut by hand; pat into a 13 x 11 inch baking pan.
3. Bake for 10 minutes or golden brown.
4. Cover with peaches; sprinkle with cinnamon and sugar mixture.
5. Beat egg into sour cream; drizzle over peaches.
6. Bake for 10 to 15 minutes, until sour cream sets.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.