To make the hibiscus strawberry sugar, place all the in the ingredients in a coffee grinder and pulse until finely ground. Set aside. 

To make the bundt cake, preheat oven to 350°F. 

Spray a 10-cup bundt pan with cooking spray. Set aside. 

In a bowl combine the flour and baking powder. 

In the bowl of a stand mixer fitted with the paddle attachment cream the butter, cream cheese and sugar until smooth. 

Add the eggs and beat to combine. 

Add the vanilla extract and milk and beat until combined. 

Add the flour mixture and beat until incorporated. 

Pour ¼ of batter into the prepared bundt pan. 

Spread 1/3 of hibiscus strawberry sugar over batter. 

Repeat procedure twice, and top with remaining batter.

Bake in preheated oven for 45- 55 minutes or until a toothpick inserted into the center comes out clean. 

Remove from the oven. 

Cool in the pan for 10 minutes, then carefully invert onto rack and cool completely.

To make the glaze, stir all the ingredients in a small bowl. 

Pour the glaze onto cake. 

Let set for a few minutes before slicing and serving.