I am currently baking a coconut cake which is not due until the 18th of July and putting it in the freezer as I have quite a few cakes to do at the same time so between now and then I'm going to bake them in the evenings. I just wondered if I should freeze it as it is or could I fill it and freeze it until then? I'm just going to make a coconut buttercream but wasn't sure how it would do being frozen for 2 weeks? Another of my cakes will also have a chocolate fudge icing inside it made from evaporated milk sugar and chocolate, could I freeze this too or am I best leaving the filling until I'm decorating?

You can test the filling by putting a couple of spoonfulls on a plate and stick them in the fzr for a few hours then let them thaw so see how they fare.
I think they should be just fine.
If so, go ahead and fill and crumb coat before fzing your cakes.