Preheat your oven to 350°. Place coconut oil and ½ cup white chocolate chips in a small, microwave-safe bowl. Microwave for 1 minute, then stir. Continue to microwave in 30 second intervals until everything is smooth and melted. Pour into a large mixing bowl.
Whisk in organic cane sugar, vanilla, and plain Greek yogurt until smooth and no clumps remain.
Whisk in egg, baking soda, and water until smooth.
Whisk in matcha powder. There may be tiny clumps of matcha powder, that's okay!
Stir in whole wheat pastry flour until just combined, try not to over mix.
Line an 8x8 pan with parchment paper, then pour the batter in. Make sure to spread it evenly in the pan. Sprinkle with the remaining ¼ cup of white chocolate chips. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean with no crumbs or batter.