Cake Pops

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.

Whisk together flour, baking powder, and salt in a small bowl.

In a large bowl, beat softened butter and sugar together until light and fluffy, about 2 minutes.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Alternate adding the flour mixture and milk, beginning and ending with flour, stirring until just combined.

Pour batter into prepared pan and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.

Cool cake completely on a wire rack, about 30 minutes.

Crumble the cooled cake into fine crumbs in a large bowl.

Mix the cake crumbs with cream cheese frosting until the mixture holds together when squeezed.

Roll mixture into 24 balls, each about 1.5 inches in diameter, and place on a parchment-lined tray.

Refrigerate cake balls for at least 1 hour until firm.

Melt dark chocolate with coconut oil in a microwave or double boiler, stirring until smooth.

Insert wooden sticks into the center of each chilled cake ball.

Dip each cake pop into melted chocolate, rotating gently to coat, then hold over the bowl to let excess drip off.

Immediately sprinkle with nuts or sprinkles if desired, or set on a parchment-lined tray to set.

Let chocolate coating set at room temperature or in the refrigerator for 15 minutes before serving.