This is a recipe from Angel Shannon's Stick of Butter Cookbook. It is very yummy, and even better with all the fresh berries right now!
Fresh Fruit Charlotte
1 yellow cake mix
1 stick butter
1/2 c. coconut
3 c. berries, rinsed
2 T. sugar
1/2 t. cinnamon
1 egg, slightly beaten
1 c. sour cream
Cut together cake mix, butter and coconut. Press into the bottom and a half inch up the sides of a 9x13 pan. Bake at 350 degrees for 10 min. Remove from oven and arrange fruit over the crust, sprinkle with sugar and cinnamon. Whisk egg and sour cream together and spread on top. Bake 15 minutes more or until crust is a delicate brown. Cool to warm and cut into squares to serve.
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