Preheat oven to 350 degrees F and grease a Bundt or tube pan with coconut oil or dairy-free butter. Sprinkle 2 tsp. dry cake mix into pan, rotating pan and tapping sides until pan is evenly coated.

In large bowl, combine oil, water, vanilla, eggs, nutmeg and lemon zest with whisk.

Add cake mix and continue to whisk until well-blended.

In small bowl, combine chopped pecans and coconut sugar.

In prepared pan, pour ½ batter and sprinkle pecan-sugar mix over batter. Cover with remaining batter.

Bake 35-40 minutes or until toothpick inserted in center comes out clean.

Remove pan from oven and invert on wire cooling rack. Allow cake to cool 10 minutes before gently releasing cake from pan.

To make glaze, bring ¼ cup water to simmer and stir 2 cups powdered sugar into water. Add more as needed to achieve desired consistency. (Note: Glaze will thicken as it cools.)