Preheat oven to 180C
Combine all cake ingredients and whisk or blend until an even batter forms.
Place into a lined square or rectangular cake tin and bake for 30mins, until golden.
Once cool, slice cake into 3 even rectangles.
Combine coconut yoghurt, lemon juice and rice malt syrup.
Place one slice of cake into a small rectangular dish. Pour over one tablespoon of the cold brew.
Spoon over 1-2 tablespoons of the filling.
Repeat these layers with the remaining two slices of cake, finishing with a layer of filling.
Place in the fridge for 1-2 hours to allow the cake to absorb the coffee
Remove and dust with a sprinkle of cacao powder.
Slice into two large or three smaller portions and enjoy!