1/2 cup softened butter
1 package white or yellow cake mix
1/2 cup flaked coconut
20 ounce can pineapple chunks
16 ounces apricot halves
1/2 cup sugar
3/4 tsp ground nutmeg
1 cup dairy sour cream
Heat oven to 350° F. Cut butter into dry cake mix with a pastry blender until crumbly. Stir in coconut flakes.
Turn mixture into a 13″ x 9″ x 2″ baking pan. Pat evenly over bottom, building up sides slightly. Bake for 12 minutes.
Drain fruits; set on a paper towel covered plate to dry. Then arrange the fruits over top of the baked crust. Combine sugar and nutmeg; sprinkle evenly over top of fruits. Blend sour cream and egg; spoon unevenly over top of fruits.
Return to oven and bake for 25 minutes.
Serve Pineapple Apricot Kuchen warm. Recipe makes 12 servings.