14 ounces sweetened flaked coconut

8 ounces chopped sugar rolled dates

16 ounces pecan pieces

8 ounces candied cherries

8 ounces diced candied pineapple

2 (14 ounce) cans sweetened condensed milk


1-Place coconut, dates, and pecan pieces in a very large bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.

2-Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly.

3-Let set at room temperature while you prepare the pans. Spray 2 – 9″x5″ loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4″x 16 1/4″ and 8″x 12 1/2″ strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it’s well worth the effort!) Now spray the paper with Pam.

4-Stir the ingredients well again. Divide the ingredients equally between the 2 loaf pans.

5-Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to “batter”.).

6-Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they’re brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).

7-Remove cakes from oven and let cool for 10 minutes in the pans.

8-Gently lift the edges of the paper a couple of times on each side – kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.

9-Let cool completely. Place in a large container (don’t wrap yet) and refrigerate overnight.

10-Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.

11-May be refrigerated up to 3 months or frozen up to 1 year.