Coconut Pecan Frosting (Vegan)

So much better than store bought! I used organic unsweetened shredded coconut, earth balance in lieu of margarine, added cinnamon and doubled the vanilla, oat milk and toasted the pecans beforehand (definitely worth the extra few minutes. Truly elevates this frosting.) I added a few splashes more of oat milk and it was just right. I had the perfect amount for a double layered German chocolate (carob) cake from two 8 inch circular pans.