Corrections and added material to the above:

My rule of thumb with baked goods is that if they have more than a
very small amount of fat, the fat has to be at least 75% saturated, or
else it's too dangerous a product.  Ask yourself why they do this -
they could easily use cheap, highly unsaturated oils, but then the
product would spoil quickly, and that is the same problem that would
occur in your body if you were to make your own, using something like
safflower oil, for example.  Technically, it is called "in vivo lipid
peroxidation."  Do a google search and see all the studies on this
very dangerous phenomenon.  My free web site attempts to explain this
to people without a strong science background, and there's other
health-related information there:

http://groups.msn.com/TheScientificDebateForum-/

Keep in mind that those with the highest saturated fatty acid intake
relative to overall calories have the best health.  If you look at the
WHO statistics, you can see the low levels of "chronic disease" among
peoples who consume a lot of coconut products.  Since 2001, I have
eaten a diet rich in saturated fatty acids and low in unsaturated
fatty acids, and have seen only benefits, despite being "deficient" in
"essential fatty acids."