Cake suggestions for Good- bye luncheon

I made this one for our daughter's b-day several years ago, I added more strawberries to make it more pink and I used Ina's buttercream frosting recipe.
http://smittenkitchen.com/blog/2008/10/23/pink-lady-cake/
http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html

Merrill's frosting is superb: http://food52.com/recipes/3048_buttercream_icing

A coconut cake is always pretty. Ina Garten has a recipe that's perfectly yummy, but nothing mind bending.

A hummingbird cake is another nice spring treat. You could easily pair that with a delicious cream cheese frosting

I've never made this, but it's on my list. I think it's fantastic looking:
http://food52.com/recipes/143_lemon_birthday_cake

Also, both recipes can be adjusted easily for some food allergies. I sub out the milk with rice milk and the butter with unsalted sticks from Fleishman's for a non-dairy treat. Not sure how it would do gluten free, though.

Here's what I make (and highly recommend):

Silver White Cake (Ginger on All Recipes.com):


Ingredients

2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.

In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

?1 c. butter
1 t. vanilla
5 c. powdered sugar
2 T. milk

Combine butter and vanilla, then add powdered sugar slowly. Add the milk and whip for a while (I use my stand mixer). Makes enough for about one 9x13 cake. For cupcakes, I double it.

This as is makes enough for 18 cupcakes piped or one 9x13. You'll need more for decorating, but it takes color extremely well and it tastes amazing!!