• Cream the coconut oil and sugar together, until light and fluffy.
• Add eggs and continue beating until smooth.
• Add the butternut squash puree and yoghurt, and blend until smooth.
• Add the spices, the lemon juice, and the lemon zest and beat until smooth.
• Add the flour and baking powder together and beat until just blended.
• Preheat the oven to 360°F.

Mix streusel topping

• In a separate bowl, cut the butter into cubes.
• Add the coarsely ground pecans, sugar, and cinnamon and mix with your fingers until the mixture is uniform and crumbly.

Assemble cake

• Prepare a fluted bundt pan by greasing and flouring the sides and bottom.
• Sprinkle 1 tbsp. of the streusel topping in the bottom of the bundt pan.
• Place ½ of the cake batter in the bundt pan.
• Spread it evenly in the pan.
• Top with ½ of the remaining streusel topping.
• Top with the remaining cake batter.
• Sprinkle the last of the streusel topping over the batter.
• Bake at 360°F for 45 min. Or until a toothpick placed in the cake, comes out clean and the cake is pulling away from the sides of the pan.
• Place the cake in the pan on a cooling rack for 15 min. Using a knife loosen the cake from the pan, gently.
• Invert the cake on a plate.
• Cool for a further 30 min.

Mix glaze

• In a small mixing bowl, mix butter, lemon juice, sugar, and cinnamon.
• Mix well until all the lumps are gone.
• Pour glaze over the warm cake on the plate, allowing the excess to drip down the sides.
• Place pecan halves around the top of the cake, while the glaze is still moist.
• The glaze will firm up and keep them in place, as the cake cools.
• Serve the cake while still warm, or allow it to cool completely.