Easter Cake

Mix together: 2 cup flour, 1 1/2 tsp. baking powder, 1 tsp salt , 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 about 1" apart. You can use the end of the beater from the mixer.
Pour 1 can of Eagle Brand Milk over the top of the cake. Spread milk evenly over the cake with a knife so milk will go down the holes.
Cool cake well in refrigerator. Apply one pint of whipped cream topping over the top of the cake. add coconut and jelly beans if you desire. Keep cake in refrigerator until you serve it.