In a mixing bowl, sift together the all-purpose flour and baking powder, then whisk in the salt. In a separate container, mix melted refined coconut oil with warm water until well combined. Gradually add this mixture to the dry ingredients, stirring until a soft dough begins to form.

Transfer the dough to a generously floured surface and knead it with your palms for about 10 minutes until smooth and elastic.

Divide the dough into eight equal pieces, rolling each into a smooth ball. Gently flatten each ball and cover with a damp towel or plastic wrap. Allow to rest for 30 minutes.

Roll out each piece on a floured surface or use a tortilla press to make thin discs, about 1/16 inch thick.

Heat oil in a large pot or deep skillet to 350-375°F. Fry each disc for 30-45 seconds on each side until golden and puffy.

Remove fried bunuelos and place on a paper towel-lined plate. While warm, sprinkle with a mixture of cane sugar and cinnamon.

Serve immediately or keep warm in a low oven. Enjoy with hot chocolate, coffee, or champurrado.