Preheat your oven to 300°F (150°C). Lightly grease a standard 10-inch tube pan, then line the bottom with greased parchment paper.
In a large mixing bowl, combine the chopped candied cherries, candied pineapple, chopped dates, chopped pecans, and flaked coconut. Mix thoroughly to distribute the ingredients evenly.
Sprinkle the all-purpose flour over the fruit and nut mixture. Toss until the flour lightly coats the ingredients, helping separate the fruit pieces.
Pour in both cans of sweetened condensed milk. Use a sturdy wooden spoon or spatula to mix until every piece of fruit, nut, and coconut is evenly coated.
Transfer the thick mixture into the prepared tube pan, pressing it down firmly to eliminate air pockets. Bake in the preheated oven for approximately 1½ hours, or until set.
Remove the cake from the oven and immediately run a sharp knife around the inner and outer edges to loosen it. Allow the cake to cool until barely warm, then carefully remove it from the pan. Gently peel away the parchment paper.
Let the cake cool completely, then wrap it tightly and refrigerate. Slice when ready to serve for the cleanest cuts.
