In large mixing bowl, cream butter until light. Gradually blend in sugar. Add eggs; mix well and blend in flour, salt and soda. Stir in drained pineapple, nuts and coconut. Spread in a greased 15 x 10-inch jellyroll pan. Bake at 350 degrees for 25 or 30 minutes. Cool. Cut into bars with sharp knife. If desired, roll bars in confectioners sugar or serve squares with whipped cream or ice cream. I make an icing of margarine, powdered sugar and pineapple juice and brush over the top before cutting into bars.