Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish with butter or cooking spray.

Dissolve the instant espresso powder in ¼ cup of boiling water and set aside to cool.

Whisk together the sugar, ground cinnamon, grated nutmeg, ground allspice, ground cloves, and salt in a large mixing bowl.

Whisk the eggs in a separate bowl until light and fluffy, about 2-3 minutes.

Add cooled espresso mixture, coconut milk, evaporated milk, and vanilla extract to the beaten eggs and whisk until smooth.

Fold the dry ingredients into the wet mixture, then add frozen grated cassava and mix until just combined.

Pour the batter into the greased baking dish and bake for 50 to 60 minutes until a knife inserted comes out clean.

Let the cake cool in the dish for 10-15 minutes. Drizzle with sweetened condensed milk if desired and serve.