Pecan-Bourbon Crunch Italian Cream Cups

1/2 cup water

4 1/2 teaspoons bourbon or apple cider

1 teaspoon vanilla

2 1/4 cups cake flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1 bag (5 oz) glazed pecans, finely chopped

15 tablespoons butter or margarine, slightly softened

1 package (8 oz) cream cheese, softened

9 tablespoons butter or margarine, slightly softened

2 tablespoons bourbon or apple cider

1/2 teaspoon finely grated lemon peel

1/8 teaspoon salt

4 1/2 cups powdered sugar

3/4 cup flaked coconut