Easter Cake

Mix together: 2 cup flour, 1 1/2 t. baking powder, 1 tsp. sale and 1 1/2 cup sugar.
Add: 1/2 cup shortening, 3 eggs, and 1 cup milk. Blend about 2 minutes and add 1/2 tsp. vanilla.
Bake 350 for 30 minutes.
While the cake is still warm, poke lots of holes in the cake with the bottom of the beater from the mixer. Pour 1 can of Eagle Brand milk over the top of the cake and spread evenly with a knife so the milk will go down the holes. Cool cake well in Fridge. apply 1 pint whipped topping over the cake and add coconut and jelly beans (or fruit) if you desire. Keep cake in the fridge until you serve.