Preheat oven to 350 degrees Fahrenheit and grease a 9 in cake pan (a springform pan will work best).

Make the cake first. In medium bowl combine flour, xanthan, baking powder, baking soda and salt. Whisk together and set aside.

With stand mixer and paddle attachment cream butter and sugar together for a couple of minutes.

In separate small bowl add the egg replacer and water and let it sit one minute to thicken.

Add the thickened egg replacer, vanilla and coconut cream to butter/sugar mixture. Mix until combined making sure to scrape down the sides of the bowl to include all ingredients.

With mixer on low slowly add the dry mix and mix into a batter. Batter will be somewhat thick.

Pour batter into cake pan and spread it out evenly. Bake for 30-32 minutes. Test it with a toothpick to be sure it is baked thoroughly.

Allow the cake to cool completely.

Next make the frosting.

Begin by creaming the butter, vanilla and coconut milk until nice and smooth in stand mixer with paddle attachment.

Add the powdered sugar and mix until frosting is formed.

Crumble the cooled cake and add it on top of the frosting. Mix until both cake and icing are completely combined and smooth.

Scoop out 1 tablespoon size portions and roll into balls. Place each one onto a parchment paper lined cookie sheet. Refrigerate cake ball for at least 2 hours.

Re-roll each cake ball to smooth them out further. Place them back into the refrigerator.

Make coating. Get the full link above in the post.

Remove the cake balls from the refrigerator 2-3 at a time. This will ensure that they stay chilled.

Dip each stick into the coating. Then pierce the cake ball with the stick and completely submerge the cake ball into the coating. Lift it out of the coating, then dip again.

Apply sprinkles and place on styrofoam block or box as I mentioned above.

Allow to dry for at least one hour.

Place cake pops back in the refrigerator and enjoy as you wish!