Melt the margarine, soya milk and 25ml of the sunflower oil in a small pan over a medium heat.
Mix together the baking powder, flour, salt and Billington’s Golden Caster Sugar into a big mixing bowl.
Pour in the melted margarine mixture into the dry ingredients and gradually bring the mixture together with using the long end of a wooden spoon and mix until all the flour turns into a thick dough.
Transfer dough to a floured surface and roll dough as best you can into a square or rectangle about half an inch thick. Then cut dough into squares.
Heat the oil to 160°C and test using a small bit of dough – if it floats to the surface and turns golden it is ready to use.
Carefully drop in the beignets being careful not to overcrowd the fryer. Using a slotted spoon move them around in the oil and few times and it should take around 5 -7 minutes to cook. You know when they are cooked as they will be golden brown and have floated to the top of the oil.
Mix together the Billington’s Golden Icing Sugar, milk and coconut extract.
Allow the cooked beignets to cool a few minutes enough to be able to handle them! Then sprinkle each beignet with the coconut flakes so it sticks evenly over the top.