Prepare the oven to 180°C (350°F). Line two 1-pound loaf baking pans with parchment paper.
In a separate bowl, whisk together the baking powder, baking soda, matcha powder, and salt until well-combined. Set aside.
In the bowl of a large stand mixer, mix together the sugar, coconut oil, sour cream, and green food colour until combined and smooth. Add in the eggs one at a time, then add the vanilla; mix until smooth.
Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined.
Pour the batter evenly into the prepared loaf pans. Bake in the oven using the bottom heat function for 40 to 50 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove from the oven and cool on a wire rack.
Prepare the Matcha Glaze. Combine the powdered sugar, milk, and matcha powder until well-mixed.
Pour the glaze over the matcha pound cake and sprinkle the toasted desiccated coconut on top.