Drain tropical fruit, reserving 1/4 cup liquid. Combine tropical fruit and jalapeno in a 1-1/2-qt. slow cooker. Combine the sugar, ginger, cinnamon and reserved juice; pour over fruit. Cover and cook on low for 2 hours. Stir in the mandarin oranges, cherries and banana; cook 15 minutes longer.
Place sponge cakes on dessert plates; top with compote. Sprinkle with coconut.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.