In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy.
Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well.
Stir in pecans, raisins and tomatoes.
Pour into greased 9x13" pan. Top with coconut, if desired.
Bake for 1 hour or until a wooden pick or cake tester inserted in center comes out clean.