Preheat the oven to 350F and grease a 11" round baking dish.
In a medium bowl, combine the sugars, coconut oil, nutmeg and cinnamon. Beat with an electric mixer at medium speed until evenly combined.
Add the milk, egg and vanilla; then beat at low-speed until evenly blended.
In a large bowl, combine the flower, baking powder and salt, stirring to combine.
Add the sugar mixture and squash and beat until well combined.
Pour the batter into your cake pan and cook at 350F until golden and cooked through (about 30-35 minutes).
For the cream cheese glaze, combine the cream cheese, orange zest, powdered sugar and milk in a small bowl and whisk until a thick glaze is formed.
Let the cake cool completely, then remove from the pan and pour the glaze over the top. Garnish with the crushed pecans before serving.