Begin by sifting 2 cups of all-purpose flour and 1 tablespoon of baking powder into a large mixing bowl. Add a pinch of salt and whisk them together. In a separate bowl, combine 1/4 cup of melted refined coconut oil with 3/4 cup of warm water. Gradually mix this wet ingredient combination into the dry ingredients until a cohesive dough forms, ensuring no dry flour remains.

Transfer the dough onto a well-floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic, adjusting with a little more water or flour if needed. As you knead, don’t rush; listen to the dough—it should feel pliable and soft, signaling that it's ready for the next step in making your bunuelos.

Once kneaded, divide the dough into 8 equal pieces. Roll each piece into a ball and flatten them slightly. Cover the dough balls with a damp towel to prevent them from drying out. Allow the dough to rest for 30 minutes.

After resting, take one dough ball and place it on a floured surface. Using a rolling pin or tortilla press, roll the dough into thin discs. Repeat this process with the remaining dough balls, setting them aside on parchment paper as you create each disc.

Heat vegetable oil in a deep skillet on medium-high heat until it reaches between 350-375°F. Carefully slide one disc at a time into the hot oil. Fry each bunuelos for 30-45 seconds per side, or until they turn a beautiful golden brown. Remove them with a slotted spoon and drain on paper towels.

While the bunuelos are still warm, generously coat each side with a mixture of cane sugar and cinnamon. Serve the bunuelos immediately.