Hi Niel, thanks for the comment. The batter is a little bit thicker than traditional cake batter but definitely not as thick as a muffin batter. I'd say that it's certainly pourable. As for the baking options, the answer is most certainly yes! I haven't tried this in a bundt pan, but I think it would work well in a sheet pan or even round layer pans. Check out this post for more info on baking times (I slightly altered it to come up with the vanilla version). Those baking times should hold the same for this recipe! http://www.kingarthurflour.com/recipes/chocolate-coconut-cake-recipe

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