Preheat the oven to 375 F. Lightly grease a round 6-inch cake pan.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a medium bowl, cream the butter and sugar together using an electric mixer for approximately 2-3 minutes.

Add egg and vanilla, and continue to beat until fully mixed together.

Slowly add one third of the flour mixture to the wet ingredients, beating until just combined. Alternate with half of the milk, continuing to add and alternate flour mixture and milk, and ending with the flour mixture.

Use a spatula to scrape down the sides and stir until just combined.

Pour the batter into the prepared cake pan. Bake for 25-30 minutes, until a toothpick comes out clean when inserted into the center of the cake.

Allow the cake to cool in the cake pan for 30 minutes, then remove from the pan and place on a wire rack until completely cooled.

In a large bowl, use a hand mixer to beat butter for the frosting until smooth, approximately 2 minutes.

Add icing sugar, milk, and vanilla for the frosting, and continue to beat until smooth.

Crumble the cooled cake and place it into the bowl of frosting. Beat together until combined and smooth, approximately 2 minutes.

The mixture should have a play-doh like consistency.

Take a tablespoon of the cake mixture and roll it into a ball. Place on a parchment-lined baking tray. Repeat until all the mixture is used up.

Place the tray into the refrigerator for 1 hour.

Melt the white chocolate with coconut oil in a tall, narrow cup or measuring cup.

Dip ¼-inch of a cake pop stick into the chocolate, then insert it halfway into the cake ball.

Completely dip the cake ball into the chocolate and lightly tap off any excess. Add some sprinkles on top.

Place upright into a cake pop stand or a styrofoam block.

Repeat with all cake balls.

Place cake pops in the refrigerator and allow coating to set completely, approximately one hour.