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Peach Shortbread


  • 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


  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.

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