Cream together ½ cup of unsalted butter and 1 cup of sugar until light and fluffy. Incorporate 3 large eggs, 1 teaspoon of vanilla extract, and the zest from 1 orange, mixing well.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this to the wet ingredients, alternating with ½ cup of fresh orange juice and ½ cup of buttermilk, stirring until smooth.

Grease a 9x13 inch baking pan, pour in the batter, and bake at 350°F (175°C) for 25-30 minutes. Allow to cool.

Beat together 8 oz of cream cheese and ¼ cup of unsalted butter until creamy. Gradually mix in 2 cups of powdered sugar and 1 teaspoon of vanilla extract, with remaining zest from the orange.

Crumble the cooled cake into fine pieces, add the frosting until thick and dough-like. Roll into 1-inch balls and refrigerate for 30 minutes.

Melt 1 cup of orange candy melts with 1 teaspoon of coconut oil. Dip lollipop sticks into the melted candy and insert into cake balls. Coat the balls in candy and set upright in a styrofoam block.

If desired, drizzle melted white chocolate over the coated cake pops. Sprinkle extra orange zest on top and allow to set before serving.