This is a moist tropical bundt cake with a surprise filling of black currant blueberry jam that you see as soon as you slice into it, and it is topped with a tangy and sweet white chocolate cream cheese frosting. Some flaked coconut is also sprinkled on top as well as a few fresh blueberries.
When using a boxed mix such as the Sof’ella mixes, I always substitute the water for milk, in this cake coconut milk. It gives a richer flavor, and I also added in a little vanilla extract. I think box mixes are a great start for many recipes, and can be modified according to your preferences.
If you have a smaller bundt pan, 10-12 cups go with 1 or 1 1/2 box mixes. I made a double recipe since I have a very large 16-cup bundt pan. If you end up using a smaller pan, use the extra batter for smaller bundt cakes; this recipe also makes excellent mini muffins or baked donuts.
Whatever size you make this bundt, I am sure you will enjoy it for your Easter brunch!