Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by lining it with parchment paper.

In a large bowl, combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Use a hand mixer on medium speed to blend until smooth for about 2-3 minutes.

Pour the batter into the prepared baking pan and bake for 15-18 minutes. Check for doneness with a toothpick; it should come out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, cream together the unsalted butter and marshmallow fluff for about 2 minutes. Gradually add heavy cream, vanilla extract, almond extract, powdered sugar, and a pinch of salt, mixing until smooth.

Cut out egg shapes from the cooled cake using an egg-shaped cookie cutter. Spread frosting between two egg shapes to create cakes.

Melt coconut oil and vanilla almond bark together in a microwave-safe bowl. Dip each cake in the melted coating, allowing excess to drip off.

Place coated cakes on a lined baking sheet. Drizzle with colored almond bark and add sprinkles before serving.