Preheat & prepare pan

Preheat your oven to 300 °F (150 °C) (standard, not fan).

Lightly grease a 10-inch tube pan (bundt / angel food style).

Line the bottom of the pan with greased parchment paper. Set the pan aside.

Chop fruits & nuts + combine

In a large mixing bowl, chop the candied cherries, candied pineapple, dates, and pecans into bite-sized pieces.

Add the flaked coconut to the bowl.

Use your hands to mix everything thoroughly, distributing fruits, nuts, and coconut evenly.

Add flour & condensed milk

Sprinkle 3 tablespoons of all-purpose flour over the fruit-nut-coconut mixture.

Stir well to combine.

Then pour in both cans of sweetened condensed milk.

Blend everything until all bits are well coated and the mixture holds together when pressed (a sticky, cohesive mass).

Press into pan & bake

Pack the mixture firmly into the prepared tube pan, pressing into all areas to avoid air gaps.

Bake at 300 °F (150 °C) for 1½ hours.

Cool & unmold

After baking, remove from oven.

Run a knife around the inner edge of the pan to loosen the cake.

Remove the rim of the pan.

When the cake is barely warm, remove the tube center and the parchment base.