Raspberry-Yogurt Cakes

Combine 4 eggs, 1/4 cup of sugar, and the salt in a bowl. Beat with a hand mixer until creamy.

Whisk the flour and grated coconut into the egg mixture. Line a baking sheet with parchment paper.

Spread the batter onto the prepared sheet and smooth it with an offset spatula. Bake in a preheated oven at 400°F until golden brown and springy to the touch, 8-10 minutes. Let cool slightly in pan, then invert cake onto a wire rack and carefully remove parchment. Sprinkle cake with 1 teaspoon sugar and brush lightly with water.

With a cookie cutter (about 4 inches in diameter), cut out 6 rounds from the cake, wrap in plastic wrap, and set aside.

Soak the gelatin sheets in a bowl of cold water until softened, about 10 minutes. Separate the remaining eggs. Reserve whites. Beat yolks with 1/4 cup of sugar in a bowl until fluffy with the hand mixer. In a saucepan, bring milk to a boil. Remove from heat and let cool slightly. Slowly add hot milk into yolk mixture, whisking constantly.

Heat the egg-milk mixture in a bowl over a hot water bath, stirringr constantly, until thickened and creamy. Remove from heat. Add the softened gelatin and stir until dissolved and thoroughly combined. Let the mixture cool for 5 minutes.

Rinse the lime in hot water, wipe dry and finely grate the zest. Squeeze juice from the lime and stir juice and zest into the gelatin mixture along with the yogurt. Chill in the refrigerator until it begins to set, about 45 minutes, stirring occasionally.

Set the rings molds on a baking sheet and place the cake rounds in the rings. Pick over the raspberries and gently rinse and dry if necessary. Reserve some for garnish. Place remaining raspberries, stem side down, on top of cake rounds.