Prep. time: 40 minutes
Baking time: 10 minutes
Refrigeration time: at least 2 hours
 

Sponge

1. Separate the eggs. Beat the whites to stiff peaks, add the sugar and whisk another minute, then gently fold in the egg yolks, flour, coconut, lime zest and juice.
2. Spread the batter into a parchment-lined baking sheet.
3. Bake for 10 minutes in a preheated 180° C (350° F).
4. Remove from the oven, turn out onto a damp cloth, remove the parchment, then sprinkle lightly with a little cold water so the sponge can be rolled up gently in the cloth.

Ganache

1. Bring the cream to a boil; add the chopped chocolate and butter.
2. Stir, off the heat, for 5-6 minutes until smooth. Let cool.

Assembly

1. Gently unroll the sponge from the cloth. Spread half the ganache over the surface.
2. Spread on half the raspberries, then roll the cake up gently, squeezing lightly.
3. Spread the rest of the ganache over the surface and refrigerate the log for at least 2 hours. Decorate with the remaining raspberries and some silver chocolate dragées.