Sift 2 cups of all-purpose flour and 1 tablespoon of baking powder into a large bowl. Add 1 teaspoon of salt and mix thoroughly. Gradually stir in 2 tablespoons of melted refined coconut oil and about 1/2 cup of warm water. Mix until a soft dough forms, ensuring there are no dry spots. Let it rest in the bowl for 10 minutes.

Flour a clean surface and turn out the rested dough. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If necessary, adjust the texture by adding more water or flour.

Divide the dough into eight equal pieces, rolling each into a smooth ball. Flatten them gently, then cover with a kitchen towel to rest for 30 minutes.

Roll out each dough ball on a floured surface or use a tortilla press to create thin discs about 1/8 inch thick. Keep the rolled discs covered with a towel.

In a large frying pan, heat vegetable oil to a temperature of 350-375°F. Check the readiness by dropping in a small piece of dough; it should sizzle and float.

Carefully add one rolled disc into the hot oil, frying for about 30-45 seconds on each side until golden-brown. Don't crowd the pan.

Once fried, transfer the bunuelos to a paper towel-lined plate. While still warm, coat them in a mixture of 1/2 cup of cane sugar and 1 tablespoon of cinnamon. Serve immediately.