In a medium saucepan, combine cranberries, orange juice, and granulated sugar. Cook over medium heat for about 10 minutes until the cranberries burst.

Preheat your oven to 350°F (175°C). Combine the cake mix with eggs, water, and oil as directed, mixing until smooth. Pour into a greased baking pan and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cake to cool for about 10 minutes. Poke holes throughout the surface with the handle of a wooden spoon, spacing them about an inch apart.

While the cake is still warm, pour the cooled cranberry sauce over it, ensuring it covers the holes evenly. Let it sit for about 30 minutes.

In a mixing bowl, combine cream cheese, powdered sugar, vanilla extract, and whipped topping. Beat until smooth and creamy.

Once the cake is completely cooled, spread the frosting evenly over the top and sprinkle with white chocolate chips if desired.

For best results, allow the cake to chill in the refrigerator for at least an hour before serving. Slice and serve with whipped cream or toasted coconut.