Preheat the oven to 325°

cream the butter and both sugars until fluffy

then add in the egg, molasses, buttermilk, and rum (or vanilla) mixing well after each addition

stir in the water unitl well combined, if it looks split it will come together when you add the flour

in a separate bowl whisk the baking soda, spices, and flour together

add the dry ingredients to the wet and 1/2 cup at a time, stirring well between each addition

scrape the batter into the prepared pan

bake at 325° for 30-40 minutes or until a toothpick inserted in the cake comes out clean

cool on a baking rack for 10 minutes and then turn out of the pan, cool completely

once cooled crumble in a mixing bowl, add the cream cheese frosting, mix well

form into 18 balls lay on baking sheet

melt 10-12 coating chips

dip the tip of a lollipop stick in the melted chips, then gently press halfway into a cake ball

repeat with all cake pops

chill for an hour in the refrigerator

when ready to dip melt the remaining coating chips with the coconut oil until smooth and very runny but NOT steaming hot

set up your styrofoam to hold the cake pops after dipping

take the pops out of the fridge

dip a cake pop in the melted coating and put in the styrofoam to hold it upright

repeat with remaining cake pops

cool until set

drizzle the remaining coating over the tops of the cake pops and add sprinkles if desired