Using a tea kettle, bring water to 212 degrees. If you don't have a kettle bring water to a boil.
Pour water over loose leaf chai tea and let steep for at least 10 minutes.
Pre-heat oven to 350
Grease and flour a 3x19 pan or four 4" cake pans, set aside
While your tea steeps, add your dry ingredients to a large bowl. Whisk until well combined. Set aside.
Melt the coconut oil in the microwave or in a sauce pan over medium heat on the stove.
Strain your tea to remove the leaves and pour 1/2 cup of the strained tea in to a measuring cup.
Pour the melted coconut oil and tea into your dry ingredients. Mix briefly, until about 30% combined or 8-10 stirs.
In a small separate bowl, crack your egg plus 3 egg yolks. Pour eggs and yolks into your mixture and stir to combine.
Pour into your cake pan(s) and bake for 25 minutes or until a toothpick inserted in to the center of your cake comes out clean or with minimal crumbs.
Let cool and frost with cream cheese frosting