Hi, I know sometimes we get into a time crunch with work, family, etc. And this is a time-consuming cake to make. That's why I often prep most of the ingredients the day before (get the coconut, pecans, sugar, shortening, and butter measured out, and make the buttermilk but not the eggs, that's a same-day thing).
I don't see any reason why you can't completely make the cake two days before serving. But if it were me, I'd do it this way - make the cake, cool it completely and wrap each layer very well to keep it fresh (don't stack and wrap the layers together, they'll probably stick). Then the day I wanted to serve it, I'd make the icing and frost it then.