Preheat oven to 180oC. Lightly grease and flour an 25cm round cake tin or a 20cm square cake tin.
Cream the butter and sugar until it turns pale and fluffy for about 5 minutes. Mix the vanilla extract into the creamed butter and sugar.
Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
Pour the mixture into the prepared tin and bake for 35-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.
To make the vanilla cream cheese frosting , cream the butter and cream cheese together. Gradually add the sugar, then continue to cream until light and fluffy. Mix in the vanilla. Refrigerate for 30 minutes before using.
With your hands, crumble the cake thoroughly in a large mixing bowl.Once you have crumbled the cake as finely as possible, add the prepared frosting and mix thoroughly.
Roll the mixture into balls and place on a lined baking tray. Refreigerate for 15-20 minutes or until they are firm.
Place the chocolate in a microwave-safe bowl and heat in the microwave for 1 minute. Remove and stir and then heat for a further 20 seconds or until melted and smooth.
Dip a lollipop stick into the melted chocolate and then insert into the prepared cake ball. Allow to set. Place coconut on a place. Once set, dip the entire cake pop into the chocolate until coated and then dip in coconut to coat. Allow to dry completely before serving.