Preheat oven to 350°F (175°C).

In a bowl, mix 1 cup sugar, 2 tablespoons cinnamon, 3 tablespoons ground nuts, and 3 tablespoons flake coconut. Set aside for the crumb topping.

In a separate bowl, beat 1 cup butter until creamy.

Gradually add 2 cups sugar and 2 teaspoons vanilla to the butter.

Add 1/2 teaspoon salt and 4 eggs, beating well after each addition.

Beat the mixture at high speed on an electric mixer until light and fluffy.

Sift 3 cups flour with 2 teaspoons baking soda.

Add the sifted flour mixture to the beaten mixture alternately with 1 pint sour cream on low speed, beginning and ending with the flour.

Pour batter into a greased and floured 9x13 inch baking pan.

Sprinkle the crumb topping evenly over the batter.

Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in the pan before cutting into squares.