PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE sugar, cinnamon, allspice, nutmeg and salt in small bowl. Combine yucca, eggs, coconut milk, evaporated milk, coffee, butter and vanilla extract in large bowl until well blended. Add sugar mixture; stir until well blended. Pour batter into prepared baking dish.
BAKE for 35 to 40 minutes or until toothpick entered in center comes out clean. Cool completely in dish on wire rack.
TO SERVE, pour sweetened condensed milk over entire cake to glaze or top each piece with desired amount of condensed milk.
* NOTE: Frozen yucca masa typicially found in Latin markets can be substituted for the fresh yucca. Once thawed, measure out 4-cup amount and then drain prior to adding to recipe.