Preheat oven to 150 C / Gas 2. Grease one 900g loaf tin, or line with baking parchment.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
In a double boiler or in the microwave, melt the cooking chocolate. Pour the chocolate into the bowl of an electric mixer.
Beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the whole eggs and egg whites, one at a time.
Add the candied cherries, pecans and coconut, and fold together well.
Pour the cake mixture into the prepared tin. Have a tin larger than the loaf tin ready, put the loaf tin in the larger tin and fill the larger tin with boiling water halfway up the sides of the loaf tin.
Bake cake in the preheated oven for 45 minutes. The centre will still look wet. Chill cake overnight in the tin.