I would just leave it. The headspace is full of oxygen - even a gentle shake is enough to increase oxygen absorbtion into the beer. I would simply leave the beer standing as it is, which exposes the smallest surface area to oxygen. Oxygen uptake leads to sherry/cardboard flavours later, or just generally dulling of the beer flavor and faster staling.
The yeast will be distributed throughout the beer, or may settle to the bottom, depending upon if they were dormant when you racked the beer. Either way, with the sugar at the bottom, there is yeast where there is sugar and they will consume it - and there is always far more yeast than you need. During fermentation you have over a million yeast cells per ml of beer - for bottling you only need 10,000 cells/ml - a drop in cell density of 100 fold. Unless you filter, there is always more than this present at bottling time.
So, no need to worry about it. Just drop in the coopers drop and leave for 2 weeks.