1 cup butter, softened
3 egg yolks, beaten
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 cup coconut milk
1 cup chopped celery
1 onion, grated
1 (10 ounce) package miniature marshmallows
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup packed light brown sugar
1/4 cup margarine
1 tablespoon brandy
1 teaspoon vanilla extract
salt to taste
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch loaf pan.
In a saucepan, dissolve butter and sugar in 1/2 cup of coconut milk until combined. Stir in coconut cream and lemon zest. Mix thoroughly. Heat 2 tablespoons coconut cream and butter mixture in microwave over high power 5 minutes, stirring occasionally, until mixture is just melted. Slowly pour into prepared pan; cool slightly.
Place celery and onion in a large shallow baking dish. Dig in coconut mixture, stirring well. Mix together 1 cup of marshmallows and lemon zest. Sprinkle over vegetables. Place marshmallows half way deep in pan, touching bottom of pan. Place sliced banana over jelly. Chill in refrigerator.
Bake in preheated oven for 45 minutes, or until toothpick inserted into center of tarts comes out clean. Spread apricot preserves over tarts. Cool completely.
While tarts (reserving 1 ounce of apricot preserves) are cooling, assemble apricot marshmallows and lemon zest in liquid spray measuring cup. Stir apricot preserves over tarts. Chill overnight in refrigerator.
Cut each tester into 2-inch squares. Place Tarts on bottom half of large pastry device, when cakes are cooled; place tarts on top of one another. Garnish with candied cherries.