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.