For cake:

Beat 6 egg yolks until thick, 3-4 minutes.

Add 1/2 c. water and continue beating until thick, about 3 minutes.

Add Truvia a little at a time.

Add vanilla and mix until combined.

In a separate mixing bowl, beat 6 egg whites until they hold a point, but are still shiny.

When they start to turn foamy, add cream of tartar.

Slowly fold flour and salt into egg yolk mixture.

Fold egg white mixture into egg yolk mixture.

Pour batter into a large ungreased tube pan and bake at 325 degrees for 1 hour.

Invert to cool.

For Candied Lemon Slices:

Combine 1/2 c. Truvia and 1 c. water in a small skillet.

Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3-4 minutes.

Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes.

Drain and cool on a wire rack.

For Whipped Topping:

Combine heavy whipping cream, 3 Tbsp. Truvia, and lemon extract in a large chilled mixing bowl.

Using chilled beaters, beat at medium speed until stiff peaks form.

Spread generously over cooled cake and top with toasted coconut and candied lemon slices.