Crust:

1/2 c. (1 stick) butter
1 pkg. yellow cake mix
1/2 c. coconut flakes

Preheat oven to 350°F. Cut butter into dry cake mix with a pastry blender until crumbly. Stir in coconut. Turn mixture into 9x13x2-inch pan. Pat evenly over bottom, building sides up slightly. Bake 12 minutes.

Filling:

1 (20 oz.) can pineapple chunks
1 (16 oz.) can apricot halves
1/2 c. sugar
3/4 tsp. nutmeg
1 c. dairy sour cream
1 egg

Drain fruits, set on paper towels to dry. Arrange fruits over baked crust. Combine sugar and nutmeg. Sprinkle evenly over fruits. Blend sour cream and egg. Spoon on evenly over fruits. Return to oven and bake 25 minutes more.

Submitted by: Linda Hurley