Combine 1 cup sugar, cinnamon, ground nuts, and flaked coconut in a bowl to create the crumb mixture. Set aside.

In a separate bowl, cream together the oil or melted butter and 2 cups of sugar until well combined.

Stir in the vanilla extract.

Add salt and eggs to the butter mixture, then beat at high speed until light and fluffy.

In a separate bowl, sift together the flour, baking soda, and baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.

Pour half of the batter into a greased Bundt pan or a 9x13 inch pan.

Sprinkle the prepared crumb mixture evenly over the batter.

Use a knife to cut through the batter, swirling the crumbs slightly.

Pour the remaining batter over the crumb layer.

Sprinkle the remaining crumb mixture on top of the batter.

Cut through the batter again with a knife, creating swirls with the crumbs.

Bake in a preheated 350°F (175°C) oven for approximately 50 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.

Allow to cool completely before slicing and serving.