A good-quality cleaver can be the right tool for both jobs. Make sure it's properly constructed with the metal of the blade running all the way through the handle, though, or else you risk the handle snapping and the blade going flying during a strike.
For the coconut, the technique is actually to roll it along the blade to start a groove, then crack it with the blunt end of the knife almost as if it were a mallet. This should be done with extreme care, of course.
For bones, place the meat on a very solid cutting board and use clean, forceful swings to break through.
For both techniques I recommend doing a quick search on youtube to watch others demonstrate them first.