Bake the cake as per box instructions (or use homemade). Let it cool completely.
Crumble the cake into fine crumbs in a large bowl.
Add frosting gradually (start with ¼ cup) and mix until the dough holds together. Avoid overmixing.
Roll mixture into 1-inch balls and place on a parchment-lined tray.
Chill in the freezer for 15-20 minutes (or fridge for 30 mins).
Melt candy melts/chocolate with coconut oil in a microwave (30-sec intervals) or double boiler. Stir until smooth.
Dip the tip of a lollipop stick into melted chocolate, then insert halfway into a cake ball.
Dip the entire cake pop into chocolate, tap off excess, and decorate with sprinkles.
Stick upright in a styrofoam block to dry.
Let chocolate harden completely (15-30 mins). Store in an airtight container.
