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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

Preheat oven to 350 degrees F.

Mix cake mix, butter, egg and coconut by hand; pat into a 13 x 11-inch baking pan. Bake for 10 minutes or golden brown.

Cover with peaches; sprinkle with cinnamon and sugar mixture. Beat egg into sour cream; drizzle over peaches. Bake for 10 to 15 minutes, until sour cream sets.

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