• 1 ¼ Cup Shamrock Farms Sour Cream
  • 1 Package Krustez White or Yellow Cake Mix
  • ¾ Cup Flaked Sweetened Shredded Coconut (toasted)
  • ½ Cup Butter (unsalted)
  • 1 cup Toasted Sliced Almonds
  • 1 16 oz Can sliced Apples or 3 Sliced and Peeled Granny Smith or Fuji Apples
  • 2 ½ Tablespoons Sugar
  • ½ Tablespoon Ground Cinnamon
  • 1 Large Egg Slightly Beaten
  • Whipped Cream Topping

Time to make

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10-12 Servings


Combine cake mix and coconut; cut butter in until mixture resembles coarse crumbs, Lightly press into the bottom and ½ inch up the sides of a greased 13x9x2 baking pan. Bake at 350 for 10 minutes. Arrange apples over the crust. Combine sugar and Cinnamon and Toasted Almonds, sprinkle evenly over the apples. Blend sour cream and egg and pour over the top. Bake at 350 degrees jut till the sour cream mix is set, approximately 10 to 15 minutes. Cut into 4×4” squares and top with Whipped Topping and a sprinkle of cinnamon