Preheat the oven to 350°F (180°C). Spray one 9-inch round cake pan with nonstick cooking spray, line the bottom of the pan with parchment paper, and set aside.

In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.

In a large bowl or measuring cup, whisk the buttermilk, oil, and vanilla extract together until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.

Once all of the sugar is added, increase to medium speed and continue mixing for another 3 to 4 minutes or until the mixture is light and fluffy.

Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.

Add the dry ingredients in two additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.

Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.

Pour the batter into the prepared cake pan and spread it around into one even layer.

Bake for 28 to 33 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for about 20 minutes. Slide a knife around the outside of the cake, then carefully remove the cake from the pan, and transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.

Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.

Add the heavy cream (start with ½ tablespoon of heavy cream) and vanilla extract and continue mixing on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.

To begin making the cake pops, remove the crisp outer edges (top & bottom) and sides of the cake. You can use a paring knife to carefully peel the outer layer with ease.

Crumble the cake into small pieces in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the buttercream frosting and mix with a handheld mixer or stand mixer until fully combined, the mixture should resemble cookie dough.

Roll the cake-pop mixture into 1 tablespoon sized balls and place on a parchment-lined baking sheet. Freeze for 1 hour.

Add the chopped white chocolate and coconut oil to a large microwave safe bowl. Transfer to the microwave and microwave in 30 second intervals, stirring well between each increment, until completely melted and smooth.

Transfer some of the melted chocolate into a tall cup that is wide enough to dunk a cake pop into. You will refill this cup with chocolate as you work. Allow melted chocolate to cool for about 10 minutes before proceeding.

Remove 4 to 5 cake balls from the freezer at a time, to prevent them from defrosting before dipping in the chocolate.

Dip the end of a lollipop stick about ½-inch into the melted chocolate (I used 4-inch sticks), then into the center of a cake ball so it’s ¾ of the way in. Then, dip the cake pop into the melted chocolate, so the entire cake pop is covered in chocolate (not the stick). Gently tap the stick a few times and rotate it to remove excess chocolate.

If adding sprinkles, add right after the cake pop is dunked in the chocolate and the excess chocolate is tapped off. Stick into a styrofoam block and allow to set.

Repeat with the remaining 3 to 4 cake balls that are out of the freezer. Then slowly take out more cake balls as needed until all of the cake pop balls are coated in chocolate.

Allow chocolate-covered cake pops to set at room temperature for at least 30 minutes.