Step 1
Place dragon fruit flesh in a blender or food processor and puree. Transfer puree to a bowl and set aside.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.
Step 3
Sift cake flour all-purpose flour 1 1/2 cups sugar baking powder and salt together in a bowl.
Step 4
Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs 1 at a time; beat until yolks disappear.
Step 5
Combine milk vanilla extract and almond extract together in a cup and set aside.
Step 6
Add 1/2 the flour mixture to the creamed butter mixture beating until just combined. Add 1/2 the milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit puree and very lightly swirl into the cake batter.
Step 7
Divide batter evenly between the prepared cake pans.
Step 8
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean about 35 minutes.
Step 9
Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.
Step 9
While cakes are cooling completely beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit puree beating until combined and puree is completely incorporated.