Preheat the oven to 220°C (425°F).

In a large mixing bowl, combine the cream cheese and caster sugar. Stir with a spatula or wooden spoon until the mixture becomes smooth and creamy.

Add the grated cassava to the bowl and mix thoroughly, ensuring the texture remains uniform. Pour in the coconut milk and stir well, followed by the condensed milk. Incorporate the eggs one at a time, mixing after each addition. The batter should be runny but completely blended, with no visible streaks of separate ingredients.

Prepare the cake tin by cutting a large sheet of parchment paper, ensuring it is big enough to cover both the base and sides. Crumple the parchment paper into a ball to make it more flexible, then flatten it out and press it into the tin.

Stir the batter once more to prevent the cassava from settling at the bottom, then pour the entire mixture into the prepared tin.

Place the cake tin on the middle rack of the preheated oven and bake for 35-40 minutes. The center should still have a slight wobble when removed from the oven.

Transfer the tin onto a cooling rack and let the cake rest for a minimum of 4 hours, though ideally, allow it to cool for 6-8 hours. Once fully cooled, carefully release it from the tin, slice, and serve.