Prepare the Genmaicha Infusion: Boil 1 cup of fresh, filtered water, add 2 tablespoons of genmaicha green tea leaves, steep for 5-7 minutes, strain, and cool to room temperature.

Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.

Mix Dry Ingredients: In a medium bowl, combine 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and a pinch of salt.

Cream Sugar and Oil: In a large bowl, combine 1 cup of granulated sugar with 0.5 cup of vegetable oil and mix until fluffy.

Add Eggs and Vanilla: Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing well after each addition.

Combine Wet and Dry Ingredients: Gradually add flour mixture to egg mixture, alternating with 1 cup of coconut milk and 0.5 cup of cooled genmaicha infusion.

Pour and Level the Batter: Pour the batter into the prepared pan, leveling the top with a spatula.

Bake the Cake: Place in the oven and bake for 30-35 minutes or until a toothpick comes out clean.

Cool the Cake: Let it cool in the pan for 10-15 minutes before transferring to a wire rack.

Make the Frosting: Whip 1 cup of chilled coconut cream in a bowl, gradually adding 2 cups of sifted powdered sugar until smooth.

Frost the Cake: Frost the cooled cake with the whipped coconut cream and garnish with toasted coconut flakes and extra genmaicha leaves.

Chill and Serve: Chill the frosted cake in the refrigerator for at least 30 minutes before serving.