Preheat oven to 120 degrees C. Grease and flour a springform tin.
Combine cherries, pineapple and dates; sprinkle with flour and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared tin and smooth the top.
Bake for 1 1/2 hours. Cool the cake in tin on a wire rack. When completely cool, remove from tin. Wrap in foil tightly. Refrigerate. Cut cake when cold.