Bring the water, butter and salt to the boil in a saucepan. Add flour, sugar and baking powder and stir in until the dough separates from the bottom of the pan and forms a lump. Put the choux pastry in a bowl and gradually stir in the eggs (this is best done with a hand mixer, as the batter is very heavy).
Heat coconut fat or oil in a saucepan or deep fryer to 170 ° C. Use a tablespoon (makes 20 donuts) or a teaspoon (makes 60 donuts) to cut balls out of the dough. Bake in portions until golden, then drain on paper towels.
Caution - the balls rise a lot, so don`t put too many in the pan at once to deep-fry!
Tip: The donuts can now be turned in a cinnamon-sugar mixture or filled with jam. Then use a piping bag with a perforated nozzle.