For the Cake:
Bake cake according to package directions in a 18" x 13" sheet pan. Cool completely in the refrigerator or freezer. Alternately, use leftover cake from another project for this recipe.
While the cake is chilling, make the frosting:
For the Frosting:
With a hand mixer or electric mixer, beat 1/4 cup of coconut oil until light, fluffy, and smooth. Slowly add 8 oz powdered sugar, the 1 tsp vanilla extract, and 2 tbsp of your milk of choice. Slowly add another 8 oz of powdered sugar, and then another 2 tbsp of your milk of choice
Beat until completely smooth and lump-free.
Crumble the cake finely into a large bowl. Add the frosting a small spoonful at a time, mixing completely before adding more. You only need enough to just bind the cake crumbs together. Once your cake pop mixture is at the right consistency, form into balls, rolling to ensure the crumb is packed together well. Push a cake pop stick halfway through the cake ball, and chill completely.
Melt chocolate chips in the microwave, or in a bowl placed over a pot of barely simmering water. Quickly dip the cake pop into the melted chocolate, and hold over the bowl until the excess chocolate has dripped away. Cool completely, waiting until the chocolate has hardened before serving.