Pop 8 cups of popcorn using your favorite method - microwave, stove top, or air popper.
Line a cookie sheet with parchment paper.
Spread popcorn over the parchment paper.
Chop almond bark into small pieces, then place into a microwave safe bowl with the coconut oil.
Microwave bark and coconut oil in 15 second intervals until bark is melted.
Mix in cake batter and sprinkles until smooth.
Use a tablespoon to drizzle the mixture over the popcorn.
Add additional sprinkles as desired by sprinkling over the popcorn.
Allow to set for about 5 minutes, then enjoy!
Store any leftovers in an airtight container for up to 5 days.