Rachael Ray Coconut Cake Or Cupcakes Recipe

Keto Friendliness Gauge

Net Carbs are 12% of calories per serving, at 37g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Rachael Ray Coconut Cake Or Cupcakes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Coconut Cake Or Cupcakes Recipe

  • Net Carbs are 12% of calories per serving, at 37g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Rachael Ray Coconut Cake Or Cupcakes Recipe Nutrition Label

Nutrition Facts

Serving Size: 28 servings   ( 86 g )
Amount Per Serving
Calories: 311
Total Fat: 17g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 82mg
Sodium: 275mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugar: 27g
Protein: 4g
Calcium: 64mg Iron: 1mg
Potassium: 83mg Vitamin A: 125mcg
Vitamin C: 0mg Vitamin D: 0mcg

Ingredients

  • 3 cups self-rising flour
  • 1 cup salted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup coconut milk (use real coconut milk, not a piña colada base mix)
  • 1 tablespoon lemon juice, squeezed from a lemon (do not use bottled lemon juice)
  • 1 cup sugar
  • 1 stick salted butter, melted
  • 1 cup light cream
  • 3 large egg yolks (reserve the whites for frosting, if making)
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 2 tablespoons coconut milk
  • 1/2 teaspoon vanilla
  • 3 large egg whites (reserve the yolks for filling, if making)
  • Flaked coconut, for dusting on top and sides of cake, or on the tops of cupcakes

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)