- Line a 33 x 23 cm (13 x 9 in.) 3L-capacity baking pan with parchment paper, leaving an overhang on sides.
- Line a baking sheet with parchment paper.
- Preheat oven and bake cake according to directions on box.
- When the cake is done, cool completely in pan on a rack.
- Grabbing parchment paper overhang, lift cooled cake from pan.
- Tear cake into small chunks and place in a large bowl (or pulse into large crumbs in food processor).
- Add cream cheese. Using an electric mixer, beat cream cheese and cake on high speed for about 3 minutes, until mixture holds together when shaped with fingers.
- Using 10 mL (2 tsp.) at a time, shape mixture into 30 balls, placing on the parchment-lined baking sheet.
- In a small microwavable bowl, heat 30 mL (2 tbsp.) white chocolate at medium heat for 30 seconds. Stir and continue cooking for 30 seconds, if need be, repeating process until chocolate is melted.
- Dip the tip of each lollipop stick into chocolate and then insert chocolate-covered end into centre of cake ball. Cover cake pops and refrigerate 15 minutes.
- Place coconut in a shallow dish. Reserve.
- Place remaining white chocolate (500 mL or 2 cups) and coconut oil in a large microwavable bowl and heat at high for 2 minutes, stirring every 30 seconds, until chocolate has melted.
- Holding by the stick, dip each cake pop into melted chocolate to coat completely, and then roll in coconut.
- Place cake pops on baking sheet. Cover and refrigerate for at least 15 minutes before serving.
For a stronger coconut flavour, add 5 mL (1 tsp.) coconut flavouring to the cake batter prior to baking.