Can we see a picture of the batter after (or as and after) the dry ingredients are added to the wet? That's usually the moment when a novice baker (or new to a particular recipe) is asking, 'Is this how it's supposed to look?' I think it's particularly appropriate when the text says that coconut flour takes up more moisture than wheat flour. Will the batter be thick or thin? Pourable or spoon-and-spread-into-the-pan? Can the recipe be used in bundt pans, a standard cake pan with a hole in the middle (does anyone use those anymore?) or layer pans? Any adjustments to time or temperature for that?

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