Prep the Oven and Pan: Preheat your oven to a low 300°F (150°C). Lightly grease a standard 10-inch tube pan. Line the bottom of the pan with greased parchment paper. Set aside.

Combine the Dry Base: In the largest mixing bowl you have, add the chopped candied cherries, candied pineapple, pitted dates, and chopped pecans. Add the flaked coconut. Mix well (using your hands is usually the easiest way to combine this volume of ingredients).

Coat with Flour: Sprinkle the 3 tablespoons of all-purpose flour over the fruit and nut mixture. Toss thoroughly to ensure all the sticky pieces are lightly coated and separated.

Add the Wet Ingredients: Pour in both cans of sweetened condensed milk. Use a heavy wooden spoon or spatula to blend the mixture together until every single piece of fruit, nut, and coconut is well coated.

Pack and Bake: Transfer the heavy batter into your prepared tube pan. Pack the mixture down very firmly to eliminate any air pockets. Bake in the preheated oven for exactly 1 ½ hours (90 minutes).

Cooling & Removal: Remove the cake from the oven. Immediately run a sharp knife around the outer and inner edges of the cake to loosen it, and remove the outer rim of the pan. Let the cake sit until it is barely warm. Once barely warm, remove the tube bottom and gently peel the parchment paper off the cake.

Chill & Serve: Allow the cake to cool completely, then wrap tightly and refrigerate. Slice cold for the cleanest cuts.