Apple Sour Cream Cake

1 (18.25 ounce) box yellow cake mix (with pudding)
1/2 cup margarine, softened
1 cup flaked coconut
1 egg
1/2 cup granulated sugar
Cinnamon, to taste
1 cup sour cream
3 large green apples, peeled and sliced

Combine cake mix and softened margarine. Mix until pea-size consistency (like pie crust); add coconut and mix well. Pat mixture in bottom of 13 x 9-inch baking dish. Bake for 10 minutes at 350 degrees F.

While cake is still warm, cut in half, then in quarters and lift with spatula to loosen bottom from the pan (but do not remove from pan). Stand apple slices, large side up, close together on cake. Mix 1/4 cup sugar and cinnamon and sprinkle over apples.

In another bowl, mix remaining sugar, egg and sour cream. Drizzle over apples and cake. Bake at 375 degrees F for 30 minutes.

Makes 8 to 10 servings.

Serve warm or cold.