Preheat your oven according to the cake mix instructions. In a large bowl, blend the white cake mix with eggs, vegetable oil, water, and matcha powder. Mix until smooth and vibrant green.

Pour the batter into a greased cake pan and bake according to the package's directions or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.

Once the cake is cooled, crumble it into fine crumbs using your hands or a food processor.

In a separate mixing bowl, beat together the powdered sugar, vegetable shortening, vanilla extract, and coconut milk until smooth and creamy.

Gradually add the frosting to the crumbled cake, mixing until the mixture holds its shape well when shaped into balls.

Roll the mixture into 1-inch balls and arrange them on a parchment-lined cookie sheet. Chill in the freezer for at least 30 minutes.

Melt your chocolate in a microwave or double boiler, then stir in coconut oil for a smoother consistency. Dip the ends of the cake pop sticks into the melted chocolate before inserting them into the chilled cake balls. Fully coat each ball in chocolate.

While the chocolate is still wet, add your favorite sprinkles or crushed nuts for decoration. Allow the cake pops to stand upright until the chocolate hardens.