Dragon Fruit Cake Recipe

Dragon Fruit Cake with Cream Cheese Icing

Ingredients:

• 1 dragon fruit, peeled and cubed
• 1 cups cake flour
• 1 cups all-purpose flour
• 1 cups white sugar
• 1 tablespoon baking powder
• tablespoon salt
• 1 cup butter, softened
• 4 eggs
• cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 tablespoons simple syrup, or to taste (Optional)

Dragon Fruit Cream Cheese Icing:

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cups sifted confectioners' sugar
• 1 (16 ounce) package vanilla buttercream frosting

Directions:

Step 1: Place the dragon fruit flesh in a blender or food processor and pure. Transfer the pure to a bowl and set aside.

Step 2: Preheat the oven to 325F (165C). Grease and flour two 8-inch cake pans.

Step 3: In a bowl, sift together cake flour, all-purpose flour, 1 cups sugar, baking powder, and salt.

Step 4: In a large bowl, cream together 1 cups sugar and 1 cup butter until the mixture is pale and fluffy. Add eggs one at a time, beating until the yolks disappear.

Step 5: Combine milk, vanilla extract, and almond extract in a separate cup and set aside.

Step 6: Gradually add of the flour mixture to the creamed butter mixture, beating until just combined. Add of the milk mixture and stir well. Repeat with the remaining flour mixture and milk mixture until just combined.

Step 7: Gently fold in cup of the dragon fruit pure, swirling it lightly into the cake batter.

Step 8: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wax paper-lined racks to cool for another 5 minutes. Brush the tops and sides of the cakes with simple syrup.

Step 10: While the cakes are cooling, beat together the cream cheese and butter until smooth. Gradually add confectioners' sugar, beating for 3 more minutes. Stir in vanilla extract and 2 tablespoons of the dragon fruit pure, mixing until fully incorporated.

Step 11: Place one layer of cake, top-side up, on a serving plate. To keep the plate clean, place strips of wax paper under the edges of the cake. Spread about of the vanilla buttercream frosting on top.

Step 12: Place the second layer of cake, bottom-side up, on top. Lightly frost the top and sides with the remaining vanilla buttercream frosting.

Step 13: Finally, apply the dragon fruit cream cheese icing to the top and sides of the cake, leaving some of the vanilla buttercream frosting showing through for a decorative effect.

Tips:

• For a vibrant frosting color, try to find pink-fleshed dragon fruit. The white variety is more common but lacks the rich hue.
• Simple syrup is made by mixing equal parts sugar and water, cooking it over high heat until it boils.
• Leftover dragon fruit pure can be stored in the fridge for up to five days and used as a topping for ice cream, oatmeal, or smoothies.

Nutrition Facts (per serving):

• Calories: 934
• Total Fat: 35g (45% Daily Value)
• Saturated Fat: 18g (90% Daily Value)
• Cholesterol: 134mg (45% Daily Value)
• Sodium: 923mg (40% Daily Value)
• Total Carbohydrate: 150g (55% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 112g
• Protein: 8g (15% Daily Value)
• Calcium: 110mg (8% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 132mg (3% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.