Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth.

Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick comes out clean.

Allow the cake to cool completely before crumbling it into a large bowl.

Once the cake is crumbled, use your hands to form small balls, about 1 inch in diameter.

Insert a cake pop stick into each ball and place them on a cookie sheet. Freeze for about 15 minutes to set.

In a microwave-safe bowl, melt the chocolate wafers and coconut oil in 30-second intervals, stirring until smooth.

Dip each cake pop into the melted chocolate, allowing excess to drip off.

Immediately sprinkle with decorations before the chocolate hardens.

Place the coated cake pops upright in a styrofoam block to set completely.

Once set, serve and enjoy your summer cake pops!