|Canned unsweetened pineapple chunks||16 Ounce|
|Cointreau/Other orange-flavored liqueur||3 Tablespoon|
|Powdered sugar||2 Tablespoon|
|Canned flaked coconut||3 1⁄2 Ounce|
Drain pineapple, reserving juice; set aside.
Combine Cointreau and pineapple juice; set aside.
Peel oranges removing white membrane; cut into '1/8-inch-thick slices.
Peel bananas, and cut diagonally into 1/8-inch thick slices.
Dip banana slices into reserved pineapple juice mixture to prevent browning.
Arrange half the orange slices in a 2V2-quart serving bowl.
Sprinkle with 1 tablespoon powdered sugar.
Top with half the banana slices and half the pineapple chunks; sprinkle with half the coconut.
Repeat layers of fruit and powdered sugar.
Pour reserved pineapple juice mixture over fruit; sprinkle with remaining coconut and garnish with cherries.
Refrigerate until serving time.