Combine the flour, sugar, baking soda, baking powder, salt and cinnamon in a bowl.

Place the pineapple in a food processor and pulse to puree. Add the bananas, eggs, oil and vanilla and process 1 more minute until smooth.

Pour the liquid ingredients over the dry ones and mix briefly.

Add the nuts and mix with a spatula until evenly incorporated.

Pour the batter into two 18cm diameter baking pans lined with baking paper.

Bake in the preheated oven at 330F for 45-50 minutes or until the cakes pass the toothpick test.

Allow the cakes to cool down in the pan.

Remove the cake from the pan then cut the top to even them off then slice them in half, obtaining 4 discs of sponge. Place aside.

Whip the mascarpone, sugar, lemon juice, vanilla extract and orange zest in a bowl for a few minutes.

Fold in the whipped cream then spoon the frosting in a pastry bag.

Place one disc of sponge on a cake board. Pipe a layer of frosting, followed by a layer of frosting and so on.

Decorate as you wish.

Refrigerate a few hours before serving.