1 1/2 teaspoons baking soda
3/4 teaspoon white vinegar
1/4 teaspoon salt
1/4 cup brown sugar
1 tablespoon vanilla extract
1 cup flaked coconut
1/3 cup butter
2 eggs
1 1/2 cups white sugar
1 1/2 cups coffee powder
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Prepare the vinegar jelly using a food processor or blender.
In a large bowl, mix baking soda, vinegar, brown sugar, sugar, vanilla extract, coconut, butter, eggs, and 1 cup sugar.
In a separate large bowl, mix the flour and oats. Stir in the 1/2 cup butter. Scatter onto a baking sheet. Pour 1/3 cup of mixture over the banana and chocolate pie filling and sprinkle the remaining 2/3 cup sugar on top. Sprinkle the remaining 1/2 cup coconut on top and spread the remaining 1/2 cup mixture over any remaining crust.
Bake in preheated oven for 50 minutes. Allow to cool.
To make the dressing: Rub 3/4 cup of preserves into the bottom of glasses (the wedges can be used for decoration on sausages, too). When you first fill the glasses with the filling, remove it. Refrigerate 6 hours, until set and serve chilled.