Preheat oven to 425 degrees F.
In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
Make a well in the center and add in the buttermilk, vanilla extract, bananas and pineapple. Mix with a large spoon until a dough forms and comes together – it might be sticky! Add in the shredded coconut. You can bring the mixture together more with your hands if needed. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes.
While the scones are baking, add chopped pecans and flaked coconut to a nonstick pan over medium-low heat. Stir and toss (or shake the pan!) for a few minutes until the coconut turns golden brown. Don't leave the pan as it can burn quickly. Set them aside until you're ready to use
Top the scones with the mascarpone glaze, toasted coconut and toasted pecans and serve!