340 gram packet vanilla cake mix (from supermarket)
1 cup desiccated coconut
124 gram butter, melted
400 gram can pie apple (works well with apricot as well)
300 gram carton sour cream
1 egg lightly beaten
2 teaspoons cinnamon sugar.
Preheat oven to 180C.
Lightly grease an 18 x 28 cm slice pan. Line base and sides with baking paper.
In a large bowl, combine the cake mix, coconut and melted butter.
Press into prepared pan and bake for 15 to 20 minutes until golden brown.
Cool slightly then spread fruit over the base.
In a bowl, combine the beaten egg with the sour cream.
Pour over the fruit and sprinkle with cinnamon sugar.
Bake for a further 15 to 20 minutes, until topping is set. Allow to cool in pan.
Cut into squares and store in refrigerator in an airtight container.