Before beginning, all ingredients should be at room temperature. Preheat oven to 325F. Grease and line a 9" round cake pan, set aside.
Place all cake ingredients in the jar of a high speed blender. Process until the batter is completely smooth and you can no longer see pieces of spinach. You may need to stop to scrape down the sides of the jar a couple times.
Pour the batter into the prepared baking dish and place on the middle rack in the oven. Bake for 20 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is cool enough to handle, turn out into a bowl and use your hands to break the cake up into small, crumbly pieces.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, honey, and vanilla extract. This is your base frosting.
Add ONLY 1/4 cup of the base frosting to the cake and use your hands to mix them together. *Leave the rest of the base frosting in the mixing bowl and set aside*
Roll the cake into small balls using a mini ice cream scoop. Place the cake balls on a freezer paper lined baking sheet and insert a lollipop stick into each ball.
Place the cake pops into the freezer for 30 minutes or until they're cold and hard.
Add the softened coconut butter to the base frosting and mix until well combined. Roll half of the frozen cake pops in the frosting and place back on the baking sheet.
OPTIONAL: Reserve about 1 1/2 Tbsp of frosting to decorate the green cake pops.
Mix the spinach juice into the frosting and roll the remaining cake pops in the green frosting.
Use any extra green frosting to decorate the white cake pops. If you reserved any of the white frosting, use it to decorate the green cake pops.
Place the baking sheet with the cake pops back in the freezer for at least 30 minutes.
Store the cake pops in the freezer for a hard outer shell or in the refrigerator for a softer shell.