Preheat the oven to 325° Fahrenheit. Grease a 10-cup bundt pan with butter or cooking spray. In a large bowl and using an electric mixer, cream together the butter, sugar until lighter and fluffy, then add the eggs and beat until combined. Add in the vanilla and the flour and beat until fully mixed.

Scoop out 1/3 of the pound cake batter and put it in a smaller, second bowl. Separately, in a cup or bowl, whisk together the warm milk (the matcha will not mix in if the milk is cold) and matcha powder - it will become a thick paste. Add this paste to the 1/3 of the batter in the smaller bowl and mix until the batter is thoroughly green.

Scrape the original, plain pound cake batter into the greased bundt pan. Then, using a spoon, scoop dollops of the matcha on top of the batter already in the pan, and swirl the two batters together (do not stir).

Bake for 50-60 minutes or until a knife or skewer inserted into the cake comes out clean. Let the cake cool completely before turning over and plating your bundt cake. While the cake is cooling, make the matcha glaze. In a medium bowl, combine the powdered sugar, matcha powder, and coconut milk and whisk until homogeneous. Done!

Once the cake is cool, drizzle the matcha glaze over the top, as much or as little as you want (we go for the former). Slice and serve!