Begin by preheating your oven to 350°F (175°C). Prepare your batter and pour it into a greased cake pan. Bake for 25-30 minutes until a toothpick comes out clean. Allow the cake to cool completely.

Crumble the cooled cake into fine crumbs using hands or a food processor, ensuring even texture.

In a large bowl, mix the cake crumbs with frosting until a dough-like consistency is achieved.

Shape small portions into cones resembling Christmas trees, about 2-3 inches tall. Freeze for at least 30 minutes.

Melt the green candy melts in a microwave-safe bowl, adding coconut oil as needed for smooth consistency.

Dip one end of the cake pop sticks into the melted coating, then insert them halfway into each tree cone.

Dip each tree pop into the melted candy coating, coating evenly and tapping off excess. Place upright to dry.

Before the coating sets, add colorful sprinkles and drizzle melted white chocolate for decoration.

Let the pops set at room temperature for about 30 minutes. Store leftovers suitably.