In a large mixing bowl, sift together 2 cups of all-purpose flour and 2 teaspoons of baking powder, then whisk in 1/2 teaspoon of salt. Gradually mix in 1/4 cup of melted coconut oil and 3/4 cup of warm water until a cohesive dough forms.

Flour your work surface lightly, then transfer the dough onto it. Knead for about 10-15 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Divide the dough into 8 equal pieces, shape each into a ball, then roll out on a floured surface until 1/8-inch thick.

Heat about 2 inches of neutral vegetable oil to 350-375°F in a deep skillet or pot.

Fry each dough disc for 30-45 seconds on one side until golden brown, then flip and fry for another 30-45 seconds.

Transfer to a plate lined with absorbent paper to drain excess oil. Mix 1/2 cup of cane sugar and 2 teaspoons of cinnamon, then sprinkle over the warm bunuelos.